Moroccan Lamb Soup
A Moroccan Lamb Soup recipe that will leave you feeling warm, comforted, and satisfied.
Ingredients
- 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
Instructions
- 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