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Hearty Moroccan Soup https://www.metro.ca/userfiles/image/recipes/soupe-repas-marocaine-11150.jpg PT25M PT40M PT1H05M
In a large pot on high, brown the ground beef in the oil until it is no longer pink. Set aside on a plate.Add the remaining oil and cook the onions and celery for 5 minutes.Add the garlic, parsley, cinnamon, turmeric, cayenne pepper, paprika, ground coriander, and salt. Mix thoroughly and cook for another minute.Add the tomatoes and break them up using a wooden spoon.Pour the broth and add the rice. Put the ground beef in the pot again and simmer for 20 minutes.Add the lentils and chickpeas and cook for another 10 minutes or until the lentils are tender.Add the lime juice and mix thoroughly.Adjust the seasoning, serve in bowls and top with parsley.Source: K pour Katrine
6
2 50 5 1
1 tablespoon (15 ml) oilve oil 1.10 lb (500 g) ground beef 2 onion chopped 2 celery diced 3 garlic cloves chopped 1/4 cup (60 ml) fresh parsley or cilantro chopped + 1/4 cut (60 ml) as garnish 1 teaspoon (5 ml) cinnamon 1/2 teaspoon (2,5 ml) turmeric 1/4 teaspoon (1,25 ml) cayenne pepper 1 teaspoon (5 ml) paprika 1 1/2 teaspoon (7,5 ml) ground coriander 1 teaspoon (5 ml) salt 1 can (796 ml) San Marzano whole tomatoes 7 cups (1,75 L) chicken broth 1/4 cup (60 ml) rice 1 cup (250 ml) dried red lentils rinsed and drained 1 can (398 ml) chickpeas rinsed and drained Juice of 1 lime To taste salt and pepper
Hearty Moroccan Soup

Hearty Moroccan Soup

Rate this recipe
50 Votes
6
Main course
0:25
Preparation
0:40
COOKING
1:05
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 tablespoon
    (15 ml)
    oilve oil
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  • 1.10 lb
    (500 g)
    ground beef
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  • 2
    onion chopped
  • 2
    celery diced
  • 3
    garlic cloves chopped
  • 1/4 cup
    (60 ml)
    fresh parsley or cilantro chopped + 1/4 cut (60 ml) as garnish
  • 1 teaspoon
    (5 ml)
    cinnamon
  • 1/2 teaspoon
    (2,5 ml)
    turmeric
  • 1/4 teaspoon
    (1,25 ml)
    cayenne pepper
  • 1 teaspoon
    (5 ml)
    paprika
  • 1 1/2 teaspoon
    (7,5 ml)
    ground coriander
  • 1 teaspoon
    (5 ml)
    salt
  • 1 can
    (796 ml)
    San Marzano whole tomatoes
  • 7 cups
    (1,75 L)
    chicken broth
  • 1/4 cup
    (60 ml)
    rice
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  • 1 cup
    (250 ml)
    dried red lentils rinsed and drained
  • 1 can
    (398 ml)
    chickpeas rinsed and drained

  • Juice of 1 lime
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  • To taste
    salt and pepper
Imprimer ma sélection

Preparation

In a large pot on high, brown the ground beef in the oil until it is no longer pink. Set aside on a plate.

Add the remaining oil and cook the onions and celery for 5 minutes.

Add the garlic, parsley, cinnamon, turmeric, cayenne pepper, paprika, ground coriander, and salt. Mix thoroughly and cook for another minute.

Add the tomatoes and break them up using a wooden spoon.

Pour the broth and add the rice. Put the ground beef in the pot again and simmer for 20 minutes.

Add the lentils and chickpeas and cook for another 10 minutes or until the lentils are tender.

Add the lime juice and mix thoroughly.

Adjust the seasoning, serve in bowls and top with parsley.

Source: K pour Katrine

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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