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 caloriescarbohydrate: 48.6 gcholesterol: 43 mgfat: 10.3 gfiber: 12.9 gprotein: 23.8 gsaturatedFat: 4.3 gservingSize: -sodium: 1303.5 mgsugar: 13.6 gtransFat: : -unsaturatedFat: : -
Directions Moroccan Lamb, Lentil, and Chickpea Soup
Directions
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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.
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.
Add consomme, diced tomatoes, beef broth, chicken broth, and honey. Stir in carrots, sweet potatoes, garbanzo beans, lentils, apricots, cayenne pepper, and black pepper.
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.