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Moroccan Lentil and Chickpea Soup Recipe

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This recipe for Moroccan Lentil and Chickpea Soup is from The aron/dinner Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1.5 lb. Lamb or beef (I like to use beef shank) – meat optional
2tbsp olive oil
Salt & pepper
1 med onion, 2 stalks of celery and 4 cloves garlic - diced
1 tbsp grated ginger
1 tbsp Ras el Hanout spice (coriander, cinnamon, allspice, cumin, ancho, turmeric, paprika, pepper, paprika, cardamom, bay, fenugreek, cloves and nutmeg – can substitute a “sweet curry powder”)
˝ cup cilantro and parsley chopped
4 cups stock (beef)
4 cups water
1 can (15 oz) chickpeas, drained
1 cup brown or green lentils (the red ones cook too fast)
28 0z can crushed tomatoes
Juice of one lemon
Directions:
Directions:
Heat 1 tbsp oil and brown meat. Add the water and cook for several hours. Remove meat and shred. Reserve the water.
In a large soup pot add oil and cook onion and celery until they start to brown. Reduce heat and add garlic and ginger, cook for one minute. Add spice and half the cilantro and parsley and cook for one minute. Add broth and reserved beef water and bring to a simmer. Add back the beef and add the lentils and chickpeas. Gently simmer for 15 minutes. Add salt and pepper.
Add the crushed tomatoes and cook for 5 more minutes. Add in lemon juice and a little more parsley and cilantro if you want.
Number Of Servings:
Number Of Servings:
6-8

 

 

 

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