Build the base. In a large pot over medium heat, combine the meat, onion, celery, half the herbs, smen, oil, spices, and 1 tsp salt. Cook 5 minutes, stirring.
2
Add tomatoes and lentils. Stir in the grated tomatoes, tomato paste, lentils, and water. Bring to a boil.
3
Simmer. Cover and simmer about 45 minutes, until the meat and lentils are tender.
4
Add chickpeas. Add the chickpeas, vermicelli, and remaining herbs. Simmer 10 minutes.
5
Thicken. Whisk the flour and cold water until smooth. Pour slowly into the simmering soup while stirring constantly. Simmer 10 minutes more until silky.
6
Season and serve. Add the remaining salt to taste. Serve hot with lemon wedges and dates.
Nutrition Facts
8 servings
Serving size
1 1/2 cups
Amount per serving
Calories265
% Daily Value *
Total Fat7g9%
Saturated Fat 3g15%
Trans Fat 0g
Cholesterol24mg8%
Sodium650mg29%
Total Carbohydrate32g12%
Dietary Fiber 5g18%
Total Sugars 4g
Protein14g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Soup Base
½lbbeef or lamb, cut into small cubes (225g)
1large onion, grated
2celery with leaves, finely chopped
½cupfresh cilantro, chopped
½cupfresh parsley, chopped
1tbspsmen or butter
1tbspolive oil
1tspground ginger
1tspground turmeric
1tspblack pepper
½tspground cinnamon
2tspsalt, divided
Tomatoes and Legumes
6ripe tomatoes, grated (about 2 lb)
3tbsptomato paste
¾cupbrown or green lentils, rinsed
10water
1canchickpeas (15 oz), drained
⅓cupbroken vermicelli (optional)
Tadouira (Thickener)
½cupall-purpose flour
1cupcold water
lemon wedges and dates, to serve
Directions
1
Build the base. In a large pot over medium heat, combine the meat, onion, celery, half the herbs, smen, oil, spices, and 1 tsp salt. Cook 5 minutes, stirring.
2
Add tomatoes and lentils. Stir in the grated tomatoes, tomato paste, lentils, and water. Bring to a boil.
3
Simmer. Cover and simmer about 45 minutes, until the meat and lentils are tender.
4
Add chickpeas. Add the chickpeas, vermicelli, and remaining herbs. Simmer 10 minutes.
5
Thicken. Whisk the flour and cold water until smooth. Pour slowly into the simmering soup while stirring constantly. Simmer 10 minutes more until silky.
6
Season and serve. Add the remaining salt to taste. Serve hot with lemon wedges and dates.
AuthorEmma food bloggerDifficultyIntermediate
