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Moroccan Lentil and Lamb Soup

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PREP TIME
20 min
COOKING TIME
80 min
TOTAL TIME
100 min
SERVINGS
6 servings
Dinner Moroccan
Moroccan Lentil and Lamb Soup
Ingredients
  • 2 tablespoons extra-virgin olive oil, plus more for garnish
  • 12 ounces boneless lamb shoulder, cut into 1/2 -inch pieces
  • 1 large yellow onion, diced
  • 1 teaspoon kosher salt, divided, or to taste
  • 1 1/2 teaspoons smoked paprika
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground cinnamon
  • 4 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 4 cups chicken broth
  • 1 (15 ounce) can crushed tomatoes
  • 2 ribs celery with leaves, chopped
  • 2 cups water, or to taste
  • 1 (15 ounce) can chickpeas, drained
  • 3/4 cup green lentils, rinsed
  • 1 tablespoon all-purpose flour
  • 2 tablespoons cold water
  • 1/2 cup chopped fresh cilantro, divided
  • 1/2 cup chopped fresh parsley, divided
  • 1/2 cup vermicelli, broken into 1/2-inch pieces
  • 1/8 teaspoon cayenne pepper
  • 1 lemon, juiced
Instructions
1
Gather all the necessary ingredients beforehand.
2
Heat a generous amount of olive oil in a large stockpot over an elevated heat setting, allowing it to reach a medium-high temperature. Then, cook the cubed lamb until it's nicely browned and some of its excess fat has been released, taking around 5 minutes to achieve this.
3
Next, add the diced onion and a moderate amount of salt to the pot. Continue stirring frequently until the onion has softened and turned lightly brown, which should take approximately 4 to 5 minutes.
4
At this stage, add a generous amount of smoked paprika, coriander, cumin, ground ginger, black pepper, and cinnamon to the pot. Stir well until these spices are evenly distributed throughout the mixture.
5
Add a minced amount of garlic to the pot and continue stirring until its fragrance is fully released, which should only take 30 seconds to 1 minute.
6
Now, add the tomato paste and stir constantly for about 1 minute, allowing its flavors to meld with the existing mixture.
7
Next, add a sufficient amount of chicken broth, crushed tomatoes, and celery to the pot. Stir until these ingredients are well combined with the rest of the mixture.
8
Add a moderate amount of water to the pot and bring it to a boil over an extremely high heat setting.
9
Once the soup has reached its boiling point, add the chickpeas and green lentils to the pot. Season with salt to taste.
10
Reduce the heat of the pot to a lower setting and let it simmer for 30 minutes, stirring occasionally to prevent scorching.
11
In a separate bowl, mix together the flour and 2 tablespoons of cold water to create a slurry. Then, slowly drizzle this mixture into the soup to thicken it.
12
Bring the soup back to a simmer and add half of the chopped cilantro and parsley. Stir well until these herbs are evenly distributed throughout the soup.
13
Continue to simmer the soup on a lower heat setting for an additional 20 minutes, or until the meat and lentils are perfectly tender and the soup has thickened to your liking.
14
Add a serving of vermicelli noodles to the pot and cook until they're tender, taking around 10 to 15 minutes.
15
Taste and adjust the seasoning of the soup with cayenne pepper and salt as needed. Then, stir in the remaining chopped cilantro and parsley.
16
Finally, finish off the soup by drizzling a moderate amount of lemon juice into it. Serve immediately with a generous drizzle of olive oil on top.