A traditional soup from Morocco and Algeria with lentils, beans, rice,vegetables and meat.


1 c lentils (soaked overnight)
1 c chickpeas (soaked overnight)
2 q water
2 T olive oil
2 onion (minced)
1 lb lamb (diced)
6 tomato (peeled, deseeeded, cut)
2 t paprika (sweet or smoked paprika)
2 t cumin (ground cumin)
2 t coriander seed (ground coriander)
2 T salt (or to taste)
1 t pepper (or to taste, ground pepper)
1 c coriander (fresh leaves, chopped)
1 c parsley (fresh leaves, chopped)
2 c rice (long grain rice)
3 T flour
1 lemon (the juice only)


  1. Heat the oil in a large pot and cook onions, stirring occasionally, until the onions are translucent.
  2. Add the meat and brown on all sides.
  3. Add paprika, cumin, ground coriander and stir a couple of time. Add the chopped tomato and cook 8-10 minutes.
  4. Add the water, chickpeas and lentils. Bring to the boil, reduce heat and simmer until the chickpeas are tender, 1-2 hours depending on the size and type.
  5. Add parsley, fresh coriander, lemon juice and rice to the pot and cook until the rice is done, 10-15 minutes.
  6. Mix the flour with a little water and add to the pot, stirring briskly to avoid lumps. Simmer 5-6 minutes.
  7. Check the seasoning, adding salt and ground pepper to taste.
  8. Pour into a soup bowl or ladle into individual ones.
  9. Serve.


If the liquid evaporates too quickly, add more boiling water.

12 servings
Preparation time
Cooking time
Total time
3 hours