1/2 Photos of Moroccan Soup to Fill the Tummy
2 hrs 15 mins
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.
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Units: US | Metric
- 1 lb lamb, cut into small cubes
- 1 teaspoon turmeric
- 1 teaspoon pepper
- 1 teaspoon cinnamon
- 1/4 teaspoon ginger
- 2 tablespoons butter
- 3/4 cup chopped celery & leaves
- 2 onions, chopped
- 1/2 cup parsley, and
- cilantro, chopped and mixed
- 1 (2 lb) can tomatoes, chopped
- 3/4 cup lentils
- 1 cup chickpeas (canned are fine)
- 1/4 cup fine soup noodles
- 2 eggs, beaten with the juice of 1/2 lemon
- 1Put the lamb, spices, butter, celery, onion, and parsley/cilantro in a large soup pot and stir over a low heat for 5 minutes.
- 2Add the tomato pieces, and continue cooking for 10-15 minutes.
- 3Salt lightly.
- 4Add the juice from the tomatoes, 7 cups of water, and the lentils.
- 5Bring to a boil, then reduce heat, partially cover, and simmer for 2 hours.
- 6When ready to serve, add the chickpeas and noodles and cook for 5 minutes.
- 7Then, with the soup at a steady simmer, stir the lemony eggs into the stock with a long wooden spoon.
- 8Continue stirring slowly, to create long egg strands and to thicken the soup.
- 9Season to taste. ladle into bowls and dust with cinnamon.
- 10Then there's always those little bowls of extra lemon juice for you inveterate sour pusses.
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Nutritional Facts for Moroccan Soup to Fill the Tummy
Serving Size: 1 (252 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 302.3
- Calories from Fat 126
- Total Fat 14.0 g
- Saturated Fat 6.2 g
- Cholesterol 113.5 mg
- Sodium 230.1 mg
- Total Carbohydrate 26.1 g
- Dietary Fiber 6.9 g
- Sugars 6.3 g
- Protein 19.2 g