We call this hippie soup, it's one of the best Moroccan beef and lentil soups I've ever made. This could be a whole meal on its own. It takes a lot of preparation but is surely worth it!

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Recipe Summary

prep:
25 mins
cook:
3 hrs 40 mins
additional:
8 hrs
total:
12 hrs 5 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place chickpeas into a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Drain.

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  • Heat vegetable oil in a large pot over medium-high heat; stir in celery and onions. Saute until vegetables have softened and turned translucent, 6 to 10 minutes. Add tomatoes and simmer for another 6 minutes. Add 8 cups water, beef, drained chickpeas, lentils, and marrow bone; bring to a boil. Reduce heat to low, cover, and cook for 2 1/2 hours.

  • Combine remaining 1/2 cup water and flour in a small bowl; whisk until paste-like. Pour into the soup with parsley and cilantro. Season with salt and pepper and cook for 30 minutes. Add lemon juice and cook for an additional 20 minutes, adding vermicelli during the last 5 minutes.

  • Remove marrow bone and serve.

Nutrition Facts

476 calories; protein 23.5g; carbohydrates 33g; fat 28.1g; cholesterol 144.2mg; sodium 112.6mg. Full Nutrition
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