Skip to content
Authentic Moroccan soup recipe

Authentic Moroccan soup recipe

144 ratings

See method

  • Serves 4
  • 20 mins to prepare and 45 mins to cook
  • 379 calories / serving
  • Freezable


  • 200g lamb neck fillet, cut into small dice
  • 50ml olive oil
  • 1.6l light lamb stock
  • 50g split lentils, soaked in water overnight then drained
  • 1 large carrot, peeled and finely diced
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 1tsp paprika
  • 1 tsp ground cumin
  • 1tsp ground cinnamon
  • 400g canned chickpeas, drained
  • 400g canned chopped tomatoes
  • salt
  • pepper
  • 1tbsp coriander, finely chopped
  • sprigs of coriander leaves, to garnish
  • 1tbsp extra-virgin olive oil, to garnish
If you don't have chickpeas, you can use any tinned bean in water

Each serving contains

  • Energy

  • Fat

    23g 32%
  • Saturates

    6g 29%
  • Sugars

    8g 9%
  • Salt

    4.4g 73%

of the reference intake
Carbohydrate 22.9g Protein 17.3g Fibre 6.7g


  1. Heat the olive oil in a large, heavy-based saucepan over a medium heat. Sweat the onion, carrot and garlic for 6-7 minutes, stirring occasionally, until softened. Add the spices and stir well, cooking for a further minute. Add the chickpeas, lentils, chopped tomatoes, diced lamb and stock to the saucepan along with the bay leaf.
  2. Bring to the boil then reduce to a gentle simmer. Cook for 25-30 minutes until the chickpeas, lentils and lamb are soft, tender and cooked through. Adjust the seasoning as necessary and discard the bay leaf.
  3. Spoon into soup bowls and garnish with a drizzle of the extra-virgin olive oil and a sprig of coriander leaves before serving.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

You may also like

Be the first to comment

Before you comment please read our community guidelines.