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)
- Heat the oil in a large pot and cook onions, stirring occasionally, until the onions are translucent.
- Add the meat and brown on all sides.
- Add paprika, cumin, ground coriander and stir a couple of time. Add the chopped tomato and cook 8-10 minutes.
- 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.
- Add parsley, fresh coriander, lemon juice and rice to the pot and cook until the rice is done, 10-15 minutes.
- Mix the flour with a little water and add to the pot, stirring briskly to avoid lumps. Simmer 5-6 minutes.
- Check the seasoning, adding salt and ground pepper to taste.
- Pour into a soup bowl or ladle into individual ones.
If the liquid evaporates too quickly, add more boiling water.