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Moroccan Soup

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Total Time:
3.5 hours
Serves:8
Rated 2 based on 100 votes
2
Category: Festive Recipe
Cuisine: Asian Recipe
Technique: Boil Recipe
Difficulty: Medium

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Ingredients

  • 1 pound - lamb, cut into small cubes
  • 1 tsp - Turmeric
  • 1 tsp - pepper
  • 1 tsp - Cinnamon
  • 1/4 tsp Ginger
  • 2 tbsps - Butter
  • 3/4 cup - chopped Celery and leaves
  • 2 - onions, chopped
  • 1/2 cup - Parsley and cilantro, chopped
  • 1 2-pound. can of tomatoes, chopped
  • salt
  • 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

How to Make

  • Put the lamb, spices, butter, celery, onion, and parsley/cilantro in a large soup pot and stir over a low heat for 5 minutes.
  • Add the tomato pieces, and continue cooking for 10-15 minutes. Salt lightly.
  • Add the juice from the tomatoes, 7 cups of water, and the lentils.
  • Bring to a boil, then reduce heat, partially cover, and simmer for 2 hours.
  • When ready to serve, add the chickpeas and noodles and cook for 5 minutes.
  • Then, with the soup at a steady simmer, stir the lemony eggs into the stock with a long wooden spoon.
  • Continue stirring slowly, to create long egg strands and to thicken the soup.
  • Season to taste. Ladle into bowls and sprinkle with cinnamon.