Moroccan Lamb and Legume Soup
By Emma Kitchen
Certified Culinary Professional
•
Recipe tested & approved
A hearty Moroccan-inspired soup. Lamb chunks. Lentils and chickpeas mix in. Spices bring warmth. Tomatoes create a rich base. Fresh herbs finish it off.
Prep:
30 min
Cook:
115 min
Total:
145 min
Servings:
6 servings
#soup
#Moroccan
#lamb
#legumes
#hearty meal
Rich and flavorful. Moroccan-inspired soup. Lamb and legumes combine nicely. Tasty spices make it aromatic. Hearty for cold days. Brightened with lemon.
Ingredients
For the Soup
- 400g diced lamb shoulder
- 45ml olive oil
- 4 celery stalks, chopped
- 2 medium onions, diced
- 10g cilantro stems, chopped
- 15g fresh ginger, minced
- 7g cumin powder
- 5g paprika
- 0.5g saffron threads
- 1 can (400g) diced tomatoes
- 15ml chili paste
- 180g green lentils, rinsed
- 1 can (400g) kidney beans, drained
- 60g broken spaghetti or vermicelli
- 1 egg, lightly beaten
- 15g cilantro leaves, chopped
- 1 lemon, cut into wedges
- 750ml water
About the ingredients
Use dried green lentils. They hold up better. Kidney beans add creaminess. Adjust spiciness with chili paste. For a variation, add carrots or sweet potatoes. Use an alternative to lamb like beef or chicken. Can also make it vegetarian by removing meat. Use vegetable broth instead of water.
Method
Prepare Ingredients
- In a small bowl, mix flour with 80ml of water. Set aside.
- In a large pot, heat olive oil over medium-high heat. Brown the lamb. Season with salt and pepper.
Cook Lentils and Beans
- Add celery, onions, and cilantro stems. Cook for a few minutes.
- Stir in ginger, cumin, paprika, and saffron. Cook until fragrant.
- Add diced tomatoes, chili paste, and the remaining water. Bring to a boil.
Finish the Soup
- Reduce heat. Simmer for 50 minutes. Add lentils and kidney beans.
- Continue cooking for 25 minutes. Stir in the broken pasta and flour mixture.
- Cook for another 10 minutes. Slowly pour the beaten egg into the steaming soup.
- Stir and cook for 1 minute. Adjust seasoning.
- Serve hot. Garnish with fresh cilantro and lemon wedges.
Cooking tips
Prepare all ingredients before cooking. This helps streamline the process. Use a large pot for better simmering. Make sure to stir frequently towards the end. This prevents sticking. Test lentils for doneness. They should be tender but not mushy. Add more water if soup becomes too thick.
Chef's notes
- 💡 Use dried green lentils. They hold up better than canned. Canned will get mushy. Rinse before using. Lentils need to be tender but not mushy. Test them while cooking for perfect doneness.
- 💡 Adjust spice level to your taste. Add more chili paste for heat. Less if you don't like spicy. Fresh herbs like cilantro add freshness. Saffron is bold but costly. Use wisely. Experiment with balance.
- 💡 Use broken spaghetti or vermicelli. Cook until al dente. It will continue to cook in the soup. Start with a small amount. Stir often to avoid sticking on the bottom. Add more if you need heartiness.
- 💡 If it thickens too much, add water slowly. Stir well. Soup should be soupy, not too thick. Keep an eye while simmering. The longer it simmers, the richer the flavor. Don’t forget to taste as you cook.
- 💡 For extra flavor, add a bay leaf while cooking. Remove it before serving. Carrots or sweet potatoes can be added for sweetness. They also work well with spices. Adjust cooking time as needed.
Common questions
What can I use instead of lamb?
You can try beef or chicken, but adjust cooking times. More tender cuts will cook quicker. Alternatively, make it vegetarian.
Can I freeze the soup?
Yes, portion it out first. It lasts 3 months in the freezer. Thaw overnight in the fridge. Reheat slowly on the stove. But avoid boiling.
What to do if soup is too salty?
Add more water or unsalted broth. This can balance flavors. You can also add potatoes to absorb saltiness. Cook until tender.
How do I store leftovers?
Keep in airtight containers. Refrigerate them within two hours. They last 3-4 days max. Reheat fully before eating. Again, stir well.
