Ingredients
-
1
-
1
-
1
-
1
-
1/4
-
2
-
3/4
-
2
-
1/2
-
-
1
-
-
3/4
-
1
-
1/4
Directions
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 , Such a deliciously fragrant soup and so filling too! Loved the ingredients and the spices; especially the cinnamon used beef and omitted the eggs, but otherwise made per the recipe Made for the NA/ME tag, October, 2013 , I also used chicken and omitted the eggs and soup noodles, otherwise made as stated and reduced recipe by 1/2 without trouble Just love the flavours in this soup; healthy, flavourful , filling and warming Made for PRMR
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Steps
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1
Done
|
Put the Lamb, Spices, Butter, Celery, Onion, and Parsley/Cilantro in a Large Soup Pot and Stir Over a Low Heat For 5 Minutes. |
|
2
Done
|
Add the Tomato Pieces, and Continue Cooking For 10-15 Minutes. |
|
3
Done
|
Salt Lightly. |
|
4
Done
|
Add the Juice from the Tomatoes, 7 Cups of Water, and the Lentils. |
|
5
Done
|
Bring to a Boil, Then Reduce Heat, Partially Cover, and Simmer For 2 Hours. |
|
6
Done
|
When Ready to Serve, Add the Chickpeas and Noodles and Cook For 5 Minutes. |
|
7
Done
|
Then, With the Soup at a Steady Simmer, Stir the Lemony Eggs Into the Stock With a Long Wooden Spoon. |
|
8
Done
|
Continue Stirring Slowly, to Create Long Egg Strands and to Thicken the Soup. |
|
9
Done
|
Season to Taste. Ladle Into Bowls and Dust With Cinnamon. |
|
10
Done
|
Then There's Always Those Little Bowls of Extra Lemon Juice For You Inveterate Sour Pusses. |
