Moroccan Lentil and Beef Soup
Moroccan Beef and Lentil Soup
Published on March 2, 2020
12 hrs 5 minsJump to Nutrition Facts
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
- 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 Facts (per serving)
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