How to Make Moroccan Beef and Lentil Soup - A Step-by-Step Guide

Moroccan cuisine is known for its rich and flavorful dishes that are often infused with a blend of aromatic spices, creating a truly unique and delicious experience. One such dish is the Moroccan Beef and Lentil Soup, a hearty and comforting meal that is perfect for those chilly evenings when you crave something warm and satisfying. This soup is a wonderful representation of the bold and vibrant flavors that are characteristic of Moroccan cooking, and it is sure to please both meat lovers and...

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Ingredients

  • ½ cup dry chickpeas (garbanzo beans)
  • ¼ cup vegetable oil
  • 8 ounces celery with leaves, chopped
  • 1 ½ onions, diced
  • 3 tomatoes, peeled and coarsely chopped
  • 8 ½ cups water, divided
  • 1 pound beef chuck, cut into 1/2-inch cubes
  • 1 (1 pound) beef marrow bone (Optional)
  • ½ cup uncooked green lentils
  • ¼ cup all-purpose flour
  • 1 cup chopped fresh parsley
  • 1 cup chopped fresh cilantro
  • salt and ground black pepper to taste
  • 1 tablespoon fresh lemon juice
  • 4 ounces vermicelli, broken into 1/2-inch pieces

Information

  • Prep Time: 25 mins
  • Cook Time: 3 hrs 40 mins
  • Additional Time: 8 hrs
  • Total Time: 12 hrs 5 mins
  • Servings: 8
  • Yield: 8 servings

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

    476 cal.

    • Total Fat: 28g
    • Saturated Fat: 11g
    • Cholesterol: 144mg
    • Sodium: 113mg
    • Total Carbohydrate: 33g
    • Dietary Fiber: 6g
    • Total Sugars: 5g
    • Protein: 24g
    • Vitamin C: 21mg
    • Calcium: 342mg
    • Iron: 7mg
    • Potassium: 738mg