Moroccan Ramadan Soup

Recipe by lazyme
READY IN: 2hrs 45mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • In a medium bowl, soak peas in cold water to cover overnight; drain.
  • In a Dutch oven, melt the butter over low heat.
  • Stir in the cinnamon, ginger, turmeric, paprika, pepper, and saffron, and cook 2 minutes.
  • Stir in the lamb, onions, parsley, and coriander, and cook, stirring occasionally, 20 minutes, or until the onions are soft.
  • Stir in the tomatoes and simmer 10 minutes.
  • Add the water and chick peas.
  • Heat to boiling over medium heat and simmer, partially covered, 1 hour.
  • Stir in the lentils and simmer, partially covered, 45 minutes, or until the lentils are tender.
  • Stir in the lemon juice and salt, and cook 5 minutes longer.