Moroccan soup


What you need:

200 g lamb neck fillet, cut into small dice

50 ml olive oil

1.6l light lamb stock

50 g split lentils, soaked in water overnight then drained

1 large carrot, peeled and finely diced

1 onion, finely chopped

2 cloves garlic, minced

1 bay leaf

1 tsp paprika

1 tsp ground cumin

1 tsp ground cinnamon

400 g canned chickpeas, drained

400 g canned chopped tomatoes

salt & pepper

1 tbsp coriander, finely chopped

sprigs of coriander leaves, to garnish

1 tbsp extra-virgin olive oil, to garnish

What you do:

Heat the olive oil in a large, heavy-based saucepan over a medium heat. Sweat the onion, carrot and garlic for 6-7 minutes, stirring occasionally, until softened. Add the spices and stir well, cooking for a further minute. Add the chickpeas, lentils, chopped tomatoes, diced lamb and stock to the saucepan along with the bay leaf.

Bring to the boil then reduce to a gentle simmer. Cook for 25-30 minutes until the chickpeas, lentils and lamb are soft, tender and cooked through. Adjust the seasoning as necessary and discard the bay leaf.

Spoon into soup bowls and garnish with a drizzle of the extra-virgin olive oil and a sprig of coriander leaves before serving.

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