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Hearty Moroccan Soup
2019-11-11
https://www.metro.ca/userfiles/image/recipes/soupe-repas-marocaine-11150.jpg
PT25M
PT40M
PT1H05M
In a large pot on high, brown the ground beef in the oil until it is no longer pink. Set aside on a plate.Add the remaining oil and cook the onions and celery for 5 minutes.Add the garlic, parsley, cinnamon, turmeric, cayenne pepper, paprika, ground coriander, and salt. Mix thoroughly and cook for another minute.Add the tomatoes and break them up using a wooden spoon.Pour the broth and add the rice. Put the ground beef in the pot again and simmer for 20 minutes.Add the lentils and chickpeas and cook for another 10 minutes or until the lentils are tender.Add the lime juice and mix thoroughly.Adjust the seasoning, serve in bowls and top with parsley.Source: K pour Katrine
6
2
55
5
1
1 tablespoon (15 ml) oilve oil
1.10 lb (500 g) ground beef
2 onion chopped
2 celery diced
3 garlic cloves chopped
1/4 cup (60 ml) fresh parsley or cilantro chopped + 1/4 cut (60 ml) as garnish
1 teaspoon (5 ml) cinnamon
1/2 teaspoon (2,5 ml) turmeric
1/4 teaspoon (1,25 ml) cayenne pepper
1 teaspoon (5 ml) paprika
1 1/2 teaspoon (7,5 ml) ground coriander
1 teaspoon (5 ml) salt
1 can (796 ml) San Marzano whole tomatoes
7 cups (1,75 L) chicken broth
1/4 cup (60 ml) rice
1 cup (250 ml) dried red lentils rinsed and drained
1 can (398 ml) chickpeas rinsed and drained
Juice of 1 lime
To taste salt and pepper
Hearty Moroccan Soup
6
Main course
0:25
Preparation
0:40
COOKING
1:05
TOTAL TIME
Ingredients
-
1 tablespoon
(15 ml)oilve oil
-
1.10 lb
(500 g)ground beef
-
2
onion chopped
-
2
celery diced
-
3
garlic cloves chopped
-
1/4 cup
(60 ml)fresh parsley or cilantro chopped + 1/4 cut (60 ml) as garnish
-
1 teaspoon
(5 ml)cinnamon
-
1/2 teaspoon
(2,5 ml)turmeric
-
1/4 teaspoon
(1,25 ml)cayenne pepper
-
1 teaspoon
(5 ml)paprika
-
1 1/2 teaspoon
(7,5 ml)ground coriander
-
1 teaspoon
(5 ml)salt
-
1 can
(796 ml)San Marzano whole tomatoes
-
7 cups
(1,75 L)chicken broth
-
1/4 cup
(60 ml)rice
-
1 cup
(250 ml)dried red lentils rinsed and drained
-
1 can
(398 ml)chickpeas rinsed and drained
-
Juice of 1 lime
-
To taste
salt and pepper
Preparation
In a large pot on high, brown the ground beef in the oil until it is no longer pink. Set aside on a plate.
Add the remaining oil and cook the onions and celery for 5 minutes.
Add the garlic, parsley, cinnamon, turmeric, cayenne pepper, paprika, ground coriander, and salt. Mix thoroughly and cook for another minute.
Add the tomatoes and break them up using a wooden spoon.
Pour the broth and add the rice. Put the ground beef in the pot again and simmer for 20 minutes.
Add the lentils and chickpeas and cook for another 10 minutes or until the lentils are tender.
Add the lime juice and mix thoroughly.
Adjust the seasoning, serve in bowls and top with parsley.
Source: K pour Katrine
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