This Moroccan soup, made by cooking lamb with red lentils, chickpeas and tomato, has a hearty body deepened with spices like cinnamon and ginger. It's a rich starter finished with fresh cilantro and lemon.
Sauté the onion and celery stalk with the meat, cinnamon, and ginger, then add water and tomato and simmer over low heat for 40 minutes until the meat is tender.
Add the red lentils and boiled chickpeas, then cook over low heat for 20 minutes until the lentils are completely soft.
Gradually add the flour mixed with a little water to the soup while stirring constantly, then boil for another 5 minutes.
Divide the hot soup among bowls and serve sprinkled with fresh cilantro and lemon slices.
Important: Stir constantly while adding the flour-water mixture to the soup to prevent lumps, or the soup will lose its smooth consistency. Allergen: Contains gluten (flour), so not suitable for celiac patients.
If you roast the spices together with the meat right from the start, their aromas dissolve into the oil and give the whole soup a deeper flavor; fresh lemon squeezed right before serving brings out the soup's character.
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