Description
A traditional Moroccan soup made with lentils, chickpeas, pasta, and warming spices. Often enriched with lamb but just as delicious vegetarian, this hearty dish is both comforting and deeply flavorful, perfect as a starter or a complete meal.
Ingredients
-
- 2 tablespoons extra-virgin olive oil
- 1 pound boneless lamb shoulder, cubed (optional for vegetarian version)
- 1 large yellow onion, diced
- 1 teaspoon kosher salt (plus more to taste)
- 1 teaspoon smoked paprika
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon ground ginger
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon ground cinnamon
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 6 cups chicken broth (or vegetable broth for vegetarian)
- 2 cups crushed tomatoes
- 2 celery stalks with leaves, chopped
- 2 cups water
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup green lentils, rinsed
- 2 tablespoons all-purpose flour
- ¼ cup cold water (for slurry)
- ½ cup fresh cilantro, chopped
- ½ cup fresh parsley, chopped
- ½ cup vermicelli pasta (or orzo/rice substitute)
- ¼ teaspoon cayenne pepper (or more to taste)
- 2 tablespoons fresh lemon juice
Instructions
- Heat olive oil in a large stockpot over medium-high heat. Add lamb cubes (if using) and brown until seared.
- Add diced onion with a pinch of salt, cooking until softened and lightly browned.
- Stir in paprika, coriander, cumin, ginger, black pepper, cinnamon, and garlic. Cook for 1 minute until fragrant.
- Add tomato paste and cook briefly, then pour in broth, crushed tomatoes, and celery.
- Bring to a boil, then stir in water, chickpeas, and lentils. Reduce heat and simmer for 30 minutes.
- In a small bowl, whisk flour with cold water until smooth. Slowly drizzle into the soup while stirring.
- Add half the cilantro and parsley, then simmer until lentils (and lamb, if used) are tender, about 20 more minutes.
- Stir in vermicelli pasta and cook until tender, about 8 minutes.
- Season with cayenne pepper, remaining herbs, and lemon juice. Adjust seasoning as needed.
- Serve hot with a drizzle of olive oil.
Notes
-
- For a vegetarian version, skip the lamb and use vegetable broth.
- Green lentils hold their shape best, but red lentils will make the soup creamier.
- Harissa can be added for extra spice.
- Swap vermicelli with orzo, small macaroni, or rice.
- The soup tastes even better the next day as flavors deepen.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 bowl (about 2 cups)
- Calories: 360
- Sugar: 7g
- Sodium: 720mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 11g
- Protein: 18g
- Cholesterol: 25mg
