Moroccan lamb and lentil soup
9
Points®
Total Time
1 hr 24 min
Prep
17 min
Cook
1 hr 7 min
Serves
4
Difficulty
Easy
In Morocco, a long-simmering, sweet-spiced soup such as this is made with lamb shanks and served to break the fast of Ramadan. We’ve adjusted the recipe to use quick-cooking lean lamb cubes, so the whole thing is ready in just about one hour but still packs a punch with bold, traditional Moroccan spices like cinnamon, cumin and turmeric. Lamb usually has a gamier flavor than more common meats like beef, pork, or poultry. It gets browned first before braising in the soup to add color and build flavor. Serve with pita bread to mop up the juices, if you like.
Ingredients
Olive oil
2 tsp
Uncooked lamb shoulder
¾ pound(s), lean, boneless, trimmed of all visible fat and cut into 3⁄4-inch chunks
Onion
1 large, chopped
Garlic
5 clove(s), minced
Reduced sodium chicken broth
3½ cup(s)
Canned diced tomatoes
14½ oz
Dried lentils
¾ cup(s), rinsed and picked over
Cinnamon stick
1 average
Ground turmeric
1 tsp
Ground cumin
1 tsp
Ground ginger
¾ tsp
Table salt
¾ tsp
Black pepper
½ tsp, coarsely ground
Uncooked zucchini
2 medium, diced
Lemon zest
1 tsp, grated
Fresh lemon juice
1 Tbsp
