Moroccan Lamb Soup

Moroccan Lamb Soup

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A Moroccan Lamb Soup recipe that will leave you feeling warm, comforted, and satisfied.
Servings: 6
Calories: 814
Prep Time 15 minutes
Cook Time 30 minutes


  • 4 tbsp olive oil
  • 4 oz onions chopped
  • 4 oz celery diced
  • 1 garlic clove crushed
  • 1 red pepper diced
  • 1 tbsp harissa paste
  • 21 oz cooked green lentils drained and rinsed
  • 1 pint carton passata
  • 1 pint lamb stock
  • 8 small spicy sausages such as merguez
  • 4 lamb steaks weighing about 4 oz each
  • fresh mint sprigs to garnish


  • In a large pan, heat 3 tablespoons of the olive oil and gently fry the onion for 3 minutes. Add the celery and garlic and cook for 2 minutes, then turn up the heat and add the red pepper. Fry for 2 to 3 minutes, stirring, then add the harissa paste and stir well.
  • Add the lentils and stir to coat. Pour in the passata and the stock, stir and simmer for about 10 minutes.
  • Fry the sausages in the remaining oil for a few minutes until browned. Remove from the pan, reserving a little oil, then cool. Cut on the diagonal into 2.5cm (1 in) chunks and add to the soup.
  • Trim the lamb. Fry the steaks for 2 minutes on each side, then cut into 1 cm (1/2 in) slices. Serve the soup topped with the sausage chunks and lamb slices and garnish with the mint sprigs.
Calories: 814 kcal
Carbohydrates: 32 g
Protein: 42 g
Fat: 58g
Saturated Fat: 19 g
Trans Fat: 1 g
Cholesterol: 137 mg
Sodium: 950 mg
Potassium: 1291 mg
Fiber: 11 g
Sugar: 8 g
Vitamin A: 1218 IU
Vitamin C: 39 mg
Calcium: 70 mg
Iron: 7 mg
Ingredients Lamb
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