Moroccan Lamb, Lentil, and Chickpea Soup recipe

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Ingredients

1 pound ground lamb
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon kosher salt
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ teaspoon ground turmeric
⅛ teaspoon curry powder
1 tablespoon butter
1 sweet onion, chopped
2 (10.5 ounce) cans beef consomme
1 (14.5 ounce) can diced tomatoes with juice
1 (14 ounce) can organic beef broth
1 (14 ounce) can organic chicken broth
1 tablespoon honey
3 large carrots, halved lengthwise and thinly sliced
2 sweet potatoes, peeled and diced
1 (15 ounce) can garbanzo beans, rinsed and drained
1 cup lentils, rinsed and drained
½ cup chopped dried apricots
⅛ teaspoon cayenne pepper, or to taste
1 pinch ground black pepper to taste

Nutrition Info

381.8 calories
carbohydrate: 48.6 g
cholesterol: 43 mg
fat: 10.3 g
fiber: 12.9 g
protein: 23.8 g
saturatedFat: 4.3 g
servingSize: -
sodium: 1303.5 mg
sugar: 13.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix ground lamb, cinnamon, cumin, salt, ginger, cloves, nutmeg, turmeric, and curry powder together in a bowl. Cover and put in the refrigerator for 2 hours to overnight.

  2. Melt butter in a soup pot over medium-high heat, stir in onion. Cook, stirring frequently, until the onion has softened and turned translucent, 5 to 10 minutes. Reduce heat to medium and add spiced lamb mixture. Cook and stir until browned and crumbly, 5 to 7 minutes.

  3. Add consomme, diced tomatoes, beef broth, chicken broth, and honey. Stir in carrots, sweet potatoes, garbanzo beans, lentils, apricots, cayenne pepper, and black pepper.

  4. Bring soup just to a boil over medium-high heat, then reduce heat to low, and simmer until lentils and vegetables are tender, 15 to 20 minutes.

Recipe Yield

8 servings

Recipe Note

I made this for my make-ahead cooking group \"The Make-Ahead Mamas'\" holiday soup swap. The wonderful traditional Moroccan cinnamon-spice combination is lovely with the ground lamb and sweet potatoes, and the chopped apricots or cranberries add a surprising tart sweetness with every few bites. Whenever I make this recipe, I make a double (or triple!) batch and freeze a few portions.

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