Moroccan Soup to Fill the Tummy

READY IN: 2hrs 15mins
Recipe by Annacia

It's incredible hard for me to get lamb here so I made this soup using chicken and was very pleased with it. It's quite hearty and aside from being delicious it will keep you going for a long time.

Top Review by DailyInspiration

Such a deliciously fragrant soup and so filling too! Loved the ingredients and the spices; especially the cinnamon. I used beef and omitted the eggs, but otherwise made per the recipe. Made for the NA/ME tag, October, 2013.

Ingredients Nutrition

Directions

  1. Put the lamb, spices, butter, celery, onion, and parsley/cilantro in a large soup pot and stir over a low heat for 5 minutes.
  2. Add the tomato pieces, and continue cooking for 10-15 minutes.
  3. Salt lightly.
  4. Add the juice from the tomatoes, 7 cups of water, and the lentils.
  5. Bring to a boil, then reduce heat, partially cover, and simmer for 2 hours.
  6. When ready to serve, add the chickpeas and noodles and cook for 5 minutes.
  7. Then, with the soup at a steady simmer, stir the lemony eggs into the stock with a long wooden spoon.
  8. Continue stirring slowly, to create long egg strands and to thicken the soup.
  9. Season to taste. ladle into bowls and dust with cinnamon.
  10. Then there's always those little bowls of extra lemon juice for you inveterate sour pusses.

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