Moroccan Beef and Lentil Soup

Nutty chickpeas, peppery green lentils, and tangy cilantro all play starring roles in this Moroccan beef and lentil soup.

• Preparation Time: 25 mins
• Cooking Time: 3 hr 40 mins
• Total Time: 4 hr 5 mins
• Calories: 476 Calories

Ingredients

• 1 tablespoon fresh lemon juice
• salt and ground black pepper to taste
• 1 cup chopped fresh parsley
• 1 cup chopped fresh cilantro
• 1 pound beef chuck, cut into 1/2-inch cubes
• 1 (1 pound) beef marrow bone
• 8 ounces celery with leaves, chopped
• 3 tomatoes, peeled and coarsely chopped
• 4 ounces vermicelli, broken into 1/2-inch pieces
• 0.25 cup all-purpose flour
• 0.25 cup vegetable oil
• 0.5 cup dry chickpeas (garbanzo beans)
• 1.5 onions, diced
• 8.5 cups water, divided
• 0.5 cup uncooked green lentils

Recipe Instructions

Step 1

Place chickpeas into a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Drain.

Step 2

Heat vegetable oil in a large pot over medium-high heat; stir in celery and onions. Saute until vegetables have softened and turned translucent, 6 to 10 minutes. Add tomatoes and simmer for another 6 minutes. Add 8 cups water, beef, drained chickpeas, lentils, and marrow bone; bring to a boil. Reduce heat to low, cover, and cook for 2 1/2 hours.

Step 3

Combine remaining 1/2 cup water and flour in a small bowl; whisk until paste-like. Pour into the soup with parsley and cilantro. Season with salt and pepper and cook for 30 minutes. Add lemon juice and cook for an additional 20 minutes, adding vermicelli during the last 5 minutes.

Step 4

Remove marrow bone and serve.