This hearty Moroccan soup combines lamb with red lentils, chickpeas, and tomatoes, with warming spices such as cinnamon and ginger. Fresh cilantro and lemon finish this rich starter.
Sauté the onion and celery with the lamb, cinnamon, and ginger. Add the water and tomato, then cover and simmer over low heat for 40 minutes, until the lamb is tender.
Add the red lentils and cooked chickpeas. Simmer over low heat for 20 minutes, until the lentils are completely tender.
Gradually pour the flour slurry into the soup, stirring constantly, and boil for 5 more minutes.
Ladle the hot soup into bowls, sprinkle with fresh cilantro, and serve with lemon slices.
Stir constantly as you gradually add the flour-and-water mixture to prevent lumps and keep the soup smooth. Allergen: Contains wheat (gluten) from the flour and is not suitable for people with celiac disease.
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