Authentic Moroccan soup recipe

20 mins to prepare and 45 mins to cook


  • 200g lamb neck fillet, cut into small dice
    Seasonal ingredient
  • 50ml olive oil

  • 1.6l light lamb stock
    Seasonal ingredient
  • 50g split lentils, soaked in water overnight then drained

  • 1 large carrot, peeled and finely diced

  • 1 onion, finely chopped

  • 2 cloves garlic, minced

  • 1 bay leaf

  • 1tsp paprika

  • 1tsp ground cumin

  • 1tsp ground cinnamon

  • 400g canned chickpeas, drained

  • 400g canned chopped tomatoes

  • salt

  • pepper

  • 1tbsp coriander, finely chopped

  • sprigs of coriander leaves, to garnish

  • 1tbsp extra-virgin olive oil, to garnish

  • Heat the olive oil in a large, heavy-based saucepan over a medium heat. Sweat the onion, carrot and garlic for 6-7 minutes, stirring occasionally, until softened. Add the spices and stir well, cooking for a further minute. Add the chickpeas, lentils, chopped tomatoes, diced lamb and stock to the saucepan along with the bay leaf.

    Bring to the boil then reduce to a gentle simmer. Cook for 25-30 minutes until the chickpeas, lentils and lamb are soft, tender and cooked through. Adjust the seasoning as necessary and discard the bay leaf.

    Spoon into soup bowls and garnish with a drizzle of the extra-virgin olive oil and a sprig of coriander leaves before serving.


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