Name: Moroccan Beef and Lentil Soup
Prep time: 25 min
Cook time: 25 min
Yield: 8
Ingredients: Dry chickpeas (garbanzo beans) - ½ cup; Vegetable oil - ¼ cup; Celery with leaves, chopped - 8 ounces; Onions, diced - 1 ½; Tomatoes, peeled and coarsely chopped - 3; Water, divided - 8 ½ cups; Beef chuck, cut into 1/2-inch cubes - 1 pound; Beef marrow bone (Optional) - 1 (1 pound); Uncooked green lentils - ½ cup; All-purpose flour - ¼ cup; Chopped fresh parsley - 1 cup; Chopped fresh cilantro - 1 cup; Salt and ground black pepper to taste - 1 cup; Fresh lemon juice - 1 tablespoon; Vermicelli, broken into 1/2-inch pieces - 4 ounces

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Moroccan Beef and Lentil Soup

1. Dry chickpeas (garbanzo beans) - ½ cup

2. Vegetable oil - ¼ cup

3. Celery with leaves, chopped - 8 ounces

4. Onions, diced - 1 ½

5. Tomatoes, peeled and coarsely chopped - 3

6. Water, divided - 8 ½ cups

7. Beef chuck, cut into 1/2-inch cubes - 1 pound

8. Beef marrow bone (Optional) - 1 (1 pound)

9. Uncooked green lentils - ½ cup

10. All-purpose flour - ¼ cup

11. Chopped fresh parsley - 1 cup

12. Chopped fresh cilantro - 1 cup

13. Salt and ground black pepper to taste - 1 cup

14. Fresh lemon juice - 1 tablespoon

15. Vermicelli, broken into 1/2-inch pieces - 4 ounces

How to cook deliciously - Moroccan Beef and Lentil Soup

1. Stage

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

2. Stage

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.

3. Stage

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.

4. Stage

Remove marrow bone and serve.