Moroccan Lamb, Lentil, and Chickpea Soup
Description
Moroccan spices plus dried fruit is a lovely combination with lamb, lentils, and sweet potatoes in this hearty soup that's perfect for tonight's dinner or as a make-ahead soup.
Ingredients
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1 pound ground lamb
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1 teaspoon ground cinnamon
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1 teaspoon ground cumin
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1 teaspoon kosher salt
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1/2 teaspoon ground ginger
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1/4 teaspoon ground cloves
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1/4 teaspoon ground nutmeg
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1/4 teaspoon ground turmeric
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1/8 teaspoon curry powder
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1 tablespoon butter
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1 sweet onion, chopped
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2 (10 1/2 ounce) cans beef consomme
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1 (14 1/2 ounce) can diced tomatoes with juice
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1 (14 ounce) can organic beef broth
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1 (14 ounce) can organic chicken broth
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1 tablespoon honey
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3 large carrots, halved lengthwise and thinly sliced
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2 sweet potatoes, peeled and diced
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1 (15 ounce) can garbanzo beans, rinsed and drained
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1 cup lentils, rinsed and drained
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1/2 cup chopped dried apricots
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1/8 teaspoon cayenne pepper, or to taste
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1 pinch ground black pepper to taste
Directions
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.
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.
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.
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.