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Slow cooker Moroccan-style lamb and lentil soup recipe
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Prep Time:
15 minutes
Cook Time:
255 minutes
Total Time:
270 minutes
"Slow-cooked Moroccan-style soup: warm, comforting, and worth the wait for a cozy day."
Ingredients:
  • 18.20 gm olive oil
  • 2 Lamb Shanks
  • 1 brown onion, finely chopped
  • 1 carrot, peeled, finely chopped
  • 1 fennel, trimmed reserving fronds, finely chopped
  • 2 celery sticks, finely chopped
  • 1 zucchini, finely chopped
  • 20.00 ml Moroccan seasoning
  • 400g can cherry tomatoes
  • 1.5l chicken stock
  • 100g lentils
  • 100g pearl barley
  • 1/4 bunch kale, leaves finely shredded
  • 95g yoghurt
  • 62.50 ml mint leaves
  • 20.00 ml lemon zest
  • 40.00 ml coarsely chopped pistachios
Instructions:
  • In a hot frying pan with half the oil, sear the lamb on all sides for 8 minutes until nicely browned. Transfer the lamb to a slow cooker.
  • In the same pan, add the rest of the oil and sauté the onion, carrot, fennel, celery, and zucchini until they begin to brown, about 5 minutes. Stir in the Moroccan seasoning and cook for another minute until fragrant. Transfer the flavorful mixture over the lamb in the slow cooker.
  • Place the tomatoes, stock, lentils, and barley in the slow cooker, then cover and cook on high for 4 hours (or low for 6 hours) until the lamb is tender and falls off the bone.
  • Place the tender lamb in a heatproof bowl. Gently shred the meat, discarding the bones. Add kale to the bowl and season to perfection.
  • Prepare a delightful pistachio gremolata by blending fresh mint, lemon zest, and pistachios in a small bowl.
  • Garnish the soup with yogurt, gremolata, and fennel fronds.

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