Moroccan Lamb, Lentil, and Chickpea Soup

Cinco de Mayo - Soup, Stew and Chili

I made this for my make-ahead cooking group \"The Make-Ahead Mamas'\" holiday soup swap. The wonderful traditional Moroccan cinnamon-spice combination is lovely with the ground lamb and sweet potatoes, and the chopped apricots or cranberries add a surprising tart sweetness with every few bites. Whenever I make this recipe, I make a double (or triple!) batch and freeze a few portions.

Brief

Prep 30 mins

Cook: 30 mins

Additional: 2hrs

Total: 3hrs

Servings: 8

Yield: 8 servings

Moroccan Lamb, Lentil, and Chickpea Soup

Ingredients

1 pound ground lamb

1 teaspoon ground cinnamon

1 teaspoon ground cumin

1 teaspoon kosher salt

½ teaspoon ground ginger

¼ teaspoon ground cloves

¼ teaspoon ground nutmeg

¼ teaspoon ground turmeric

⅛ teaspoon curry powder

1 tablespoon butter

1 sweet onion

chopped

2 (10.5 ounce) cans beef consomme

1 (14.5 ounce) can diced tomatoes with juice

1 (14 ounce) can organic beef broth

1 (14 ounce) can organic chicken broth

1 tablespoon honey

3 large carrots

halved lengthwise and thinly sliced

2 sweet potatoes

peeled and diced

1 (15 ounce) can garbanzo beans

rinsed and drained

1 cup lentils

rinsed and drained

½ cup chopped dried apricots

⅛ teaspoon cayenne pepper

or to taste

1 pinch ground black pepper to taste

Artichoke Chicken Casserole

Soup, Stew and Chili

Directions

Step 1

Mix ground lamb cinnamon cumin salt ginger cloves nutmeg turmeric and curry powder together in a bowl. Cover and put in the refrigerator for 2 hours to overnight.

Step 2

Melt butter in a soup pot over medium-high heat; stir in onion. Cook stirring frequently until the onion has softened and turned translucent 5 to 10 minutes. Reduce heat to medium and add spiced lamb mixture. Cook and stir until browned and crumbly 5 to 7 minutes.

Step 3

Add consomme diced tomatoes beef broth chicken broth and honey. Stir in carrots sweet potatoes garbanzo beans lentils apricots cayenne pepper and black pepper.

Step 4

Bring soup just to a boil over medium-high heat then reduce heat to low and simmer until lentils and vegetables are tender 15 to 20 minutes.

Nutritional Information

Moroccan Lamb, Lentil, and Chickpea Soup

Servings Per Recipe:8

Calories: 381.8

% Daily Value *

Protein: 23.8g 48%

Carbohydrates: 48.6g 16%

Dietary Fiber: 12.9g 52%

Sugars: 13.6g

Fat: 10.3g 16%

Saturated Fat: 4.3g 21%

Cholesterol: 43mg 14%

Vitamin A Iu: 13353.6IU 267%

Niacin Equivalents: 8.5mg 66%

Vitamin B6: 0.6mg 35%

Vitamin C: 10.9mg 18%

Folate: 163.6mcg 41%

Calcium: 99.3mg 10%

Iron: 5.5mg 31%

Magnesium: 73.5mg 26%

Potassium: 1011.6mg 28%

Sodium: 1303.5mg 52%

Thiamin: 0.2mg 25%

Calories From Fat: 92.7

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.