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Moroccan Lamb, Lentil, and Chickpea Soup
Moroccan Lamb, Lentil, and Chickpea Soup
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
180 minutes
Delicious Moroccan-spiced lamb soup with lentils, sweet potatoes, and dried fruit - ideal for dinner tonight or meal prep.
Ingredients:
  • 1 pound ground lamb
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 0.5 teaspoon ground ginger
  • 0.25 teaspoon ground cloves
  • 0.25 teaspoon ground nutmeg
  • 0.25 teaspoon ground turmeric
  • 0.125 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
  • 0.5 cup chopped dried apricots
  • 0.125 teaspoon cayenne pepper, or to taste
  • 1 pinch ground black pepper to taste
Instructions:
  • Combine the ground lamb with a blend of aromatic spices including cinnamon, cumin, salt, ginger, cloves, nutmeg, turmeric, and curry powder in a bowl. Refrigerate the mixture, covered, for at least 2 hours, or overnight for enhanced flavor development.
  • In a soup pot over medium-high heat, melt butter and sauté onion until translucent, about 5 to 10 minutes. Lower heat to medium, add spiced lamb, and cook until browned and crumbly, about 5 to 7 minutes.
  • Combine consomme, diced tomatoes, beef broth, chicken broth, and honey in a large pot. Mix in carrots, sweet potatoes, garbanzo beans, lentils, apricots, cayenne pepper, and black pepper.
  • Bring the soup to a gentle boil over medium-high heat, then lower the heat to a simmer and cook until the lentils and vegetables are tender, about 15 to 20 minutes.

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