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My review
Moroccan Lamb, Lentil, and Chickpea Soup
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BusySpoons
"I made this for my make-ahead cooking group "The Make-Ahead Mamas'" holiday soup swap. The wonderful traditional Moroccan cinnamon-spice combination is lovely with the ground lamb and sweet potatoes, and the chopped apricots or cranberries add a surprising tart sweetness with every few bites. Whenever I make this recipe, I make a double (or triple!) batch and freeze a few portions."
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Ingredients
3 h servings 382Original recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Cook's Notes:
- Barley can be used in place of lentils, and dried cranberries can be used in place of apricots.
- To make this soup ahead, I suggest not cooking the soup fully until just before serving it, so that the vegetables stay firm while frozen. Follow steps 1 to 3, then transfer soup to a freezer-safe container. Place in the refrigerator for up to 3 days, or freeze. When ready to eat, if refrigerated, simply transfer to a pot and follow step 4. If frozen, thaw in the the refrigerator for 24 to 48 hours, pour into a soup pot, and follow step 4.