Lamb & Lentil Soup (Moroccan)


Different pulses can be used, such as chickpeas, broad beans.

I always have lentils in the pantry, thus it’s used in this soup. It’s a hearty soup for those who want a healthier high fibre low fat and gluten free diet.

Extra virgin olive oil 2T
Onions 2 (chopped finely)
Garlic 2 cloves (chopped finely)
Celery 2 stalks (trimmed and finely chopped)
Carrots 2 (chopped finely)
Continental parsley 1T (finely chopped)
Leg of lamb 500g (cut into 1cm pieces)
Ground cumin 1T
Ground turmeric 2T
Ground Cinnamon 1T
Bay leaves 2
Tomato puree 1T
Vegetable stock 1L
Chopped Tomato 400g can
Lentils 300g
Black pepper

*Slow Cooker is great for this soup

Heat olive oil in a large stockpot & sauté the onion, garlic, celery, carrot, and parsley until soften.
Add the lamb and brown, for 5 min.
Add all the spices in, mix well.
Pour stock an bring it to the boil. Then simmer for 1.5 hrs or until the meat is tender.

Add the tomatoes and lentils, cook for another 30 min, keep an eye out for more water if it becomes too thick. Depends to what pulses you use, the amout of water varies.

Season with salt and pepper.

I like to enjoy it with rye bread or sourdough.

In the picture I sprinkle some of the leftover coriander I already have in the fridge to serve, though it’s not necessary at all.
Also any veggies from the pantry can be utilized, like I had only one button mushroom left and it got thrown in too.


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