One of the tastiest Moroccan beef and lentil soups I’ve ever prepared is what we like to nickname “hippie soup.” This alone might constitute a complete dinner. It requires extensive planning, but it is well worthwhile!
| Prep Time: | 25 mins |
| Cook Time: | 3 hrs 40 mins |
| Additional Time: | 8 hrs |
| Total Time: | 12 hrs 5 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 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
Instructions
- 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
| Calories | 476 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 144 mg |
| Dietary Fiber | 6 g |
| Protein | 24 g |
| Saturated Fat | 11 g |
| Sodium | 113 mg |
| Sugars | 5 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |