Authentic Moroccan soup recipe

132 ratings Rate
  • Serves 4
  • 20 mins to prepare and 45 mins to cook
  • 379 calories / serving
  • Freezable
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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.

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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
  • Energy 1580kj 379kcal 18%
  • 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

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