Selasa, 08 Januari 2013

Photo: Authentic Moroccan soup recipe
Authentic Moroccan Soup Recipe

Recipe facts:
Takes: 20 mins to prepare and 45 mins to cook

Serves: 4 


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 paprika
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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