Lentil Soup with Lamb

Lentil Soup with Lamb

Lentil Soup with Lamb


This traditional soup is served throughout the country and opens the Moroccan dinner feast.
Its base of lentils is layered with the flavors of lamb and herbs and is finished with fresh lemon juice.


Lentil Soup with Lamb


Lentil Soup with Lamb


Serves 6 to 8


o   3 tablespoons olive oil

o   1 ½ pounds boneless leg of lamb or beef chuck steak, cut into 1-inch cubes

o   1 medium onion, chopped

o   3 cloves garlic, chopped

o   3 stalks celery, finely chopped

o   ½ bunch cilantro, chopped

o   ½ bunch parsley, chopped

o   5 fresh tomatoes, peeled and chopped

o   1 tablespoon ground cumin

o   1 teaspoon turmeric

o   1 tablespoon sweet paprika

o   2 cups lentils, washed and drained

o   1 teaspoon salt

o   ½ teaspoon pepper

o   8 cups water

o   3 tablespoons tomato paste

o   2 tablespoons flour

o   1 tablespoon cold water

o   ½ (15-ounce) can of chickpeas, washed and drained

o   2 lemons, cut into quarters



1.       In a Dutch oven or cast iron pot, heat the olive oil on medium heat and brown the meat on all sides. Remove with a slotted spoon.

2.       Add the onion, garlic, and celery to the pot, stir, and sauté until the vegetables are soft.

3.       Return the meat and any juices to the sautéed vegetables and then add cilantro, parsley, tomatoes, cumin, turmeric, paprika, lentils, salt, and pepper. Mix well and add the water and the tomato paste.

4.       Bring to a boil, reduce the heat, and simmer for 1 ¼ hours.

5.       Dissolve the flour in the tablespoon of cold water and stir into the soup. Add the chickpeas and cook for another 15 minutes.

6.       To serve, squeeze one lemon quarter into each bowl of soup.



Happy cooking!

The Petite Gourmande

© 2017 by Ruth Barnes, all rights reserved


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