MA
Morocco
Africa
MA
A hearty Moroccan tomato soup with lentils, chickpeas, herbs, warm spices, and small pieces of lamb.
25 min
1 hr 25 min
8 servings
Medium
1 hr 50 min
1 tbsp olive oil 1 lb (450 g) lamb shoulder, cut into 1/2 inch pieces 1 large yellow onion, diced 2 celery stalks, diced 4 garlic cloves, minced 1 tsp ground ginger 1 tsp ground turmeric 1 tsp ground cinnamon 1/2 tsp black pepper 1 1/2 tsp kosher salt 1 can (28 oz/794 g) crushed tomatoes 6 cups (1.4 L) chicken stock 3/4 cup (145 g) brown lentils 1 can (15 oz/425 g) chickpeas, drained 1/2 cup chopped cilantro 1/2 cup chopped parsley 1/3 cup (60 g) vermicelli 2 tbsp all purpose flour 1/3 cup (80 ml) water 2 tbsp fresh lemon juice
1. Heat oil in a large pot and brown the lamb for 5 to 6 minutes. 2. Add onion and celery and cook for 6 minutes. Add garlic for 30 seconds. 3. Add ginger, turmeric, cinnamon, pepper, and salt. 4. Add tomatoes, stock, and lentils. Simmer partially covered for 45 minutes. 5. Add chickpeas and half the herbs. Simmer for 15 minutes. 6. Add vermicelli and cook for about 6 minutes. 7. Whisk flour and water until smooth. Stir it slowly into the soup and simmer for 5 minutes. 8. Add lemon juice and remaining herbs. Adjust seasoning and serve.
SCHNAX TIP
Whisk the flour and water until completely smooth before adding it. Add extra stock if the soup becomes too thick.