|Photo: Authentic Moroccan soup recipe|
Takes: 20 mins to prepare and 45 mins to cook
200g lamb neck fillet, cut into small dice
50ml olive oil
1.6l light lamb stock
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 ground cumin
1tsp ground cinnamon
400g canned chickpeas, drained
400g canned chopped tomatoes
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 and tender. 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.
TESCO Real Food
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