Authentic Moroccan soup recipe

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  • Serves 4
  • 20 mins to prepare and 45 mins to cook
  • 379 calories / serving
  • Freezable
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151870 HERO

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.

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.

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 and view the full Food safety at home video.

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  • Ingredients

  • 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
  • 1tsp 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
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  • Energy 1579kj 379kcal 18%
  • Fat 22.8g 32%
  • Saturates 5.8g 29%
  • Sugars 8.2g 9%
  • Salt 4.4g 73%

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

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