This simple, hearty and nourishing Moroccan soup is a perfect meal for warming you up from the inside out on a cold winter day. It is packed full of iron, B vitamins, and vitamin C to support your energy and give your immune system a healthy boost over winter.
700g diced lamb
1L (4 cups) beef stock
800g canned tomatoes
800g canned chickpeas (rinsed & drained)
800g canned brown lentils (rinsed & drained)
1 cup Greek-style yogurt
1 onion, chopped
2 garlic cloves, chopped
2 tbs olive oil
2 tbs tomato paste
1 1/2 tsp ground cumin
2 tsp sweet paprika
1/2 tsp ground cloves
1 bay leaf
1/2 bunch coriander, finely chopped, plus extra leaves to serve
Heat the oil in a large saucepan over medium-high heat. Cook the lamb in batches, turning, for 4-5 minutes until browned. Remove from the pan and set aside.
Add the onion and garlic to the pan and cook, stirring, for 3-4 minutes until softened.
Return the lamb to the pan with the tomato paste, spices, and bay leaf. Cook, stirring, for 1 minute.
Add the stock, chopped tomato, and coriander. Bring to a simmer, then cover and reduce heat to low.
Cook for 1 hour, then stir in chickpeas and lentils. Cover and cook for 30 minutes, then remove the lid and cook for a further 30 minutes or until the lamb is tender and the soup is slightly reduced and thickened.
Garnish with extra coriander and serve with yogurt and pita bread.
Recipe from Delicious.