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Moroccan Soup to Fill the Tummy
it's incredible hard for me to get lamb here so i made this soup using chicken and was very pleased with it. it's quite hearty and aside from being delicious it will keep you going for a long time.
complex16 ingredients11 preparation steps
Ingredients
- lamb
- turmeric
- pepper
- cinnamon
- ginger
- butter
- celery & leaves
- onions
- parsley
- cilantro
- tomatoes
- salt
- lentils
- chickpeas
- noodles
- eggs
Preparation
- 1put the lamb , spices , butter , celery , onion , and parsley / cilantro in a large soup pot and stir over a low heat for 5 minutes
- 2add the tomato pieces , and continue cooking for 10-15 minutes
- 3salt lightly
- 4add the juice from the tomatoes , 7 cups of water , and the lentils
- 5bring to a boil , then reduce heat , partially cover , and simmer for 2 hours
- 6when ready to serve , add the chickpeas and noodles and cook for 5 minutes
- 7then , with the soup at a steady simmer , stir the lemony eggs into the stock with a long wooden spoon
- 8continue stirring slowly , to create long egg strands and to thicken the soup
- 9season to taste
- 10ladle into bowls and dust with cinnamon
- 11then there's always those little bowls of extra lemon juice for you inveterate sour pusses