Moroccan Beef and Lentil Soup

We call this hippie soup, it's one of the best Moroccan beef and lentil soups I've ever made. This could be a whole meal on its own. It takes a lot of preparation but is surely worth it!

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

Ingredients

• ¼ cup vegetable oil
• ¼ cup all-purpose flour
• 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
• ½ cup dry chickpeas (garbanzo beans)
• 8 ounces celery with leaves, chopped
• 1 ½ onions, diced
• 3 tomatoes, peeled and coarsely chopped
• 8 ½ cups water, divided
• 1 (1 pound) beef marrow bone (Optional)
• ½ cup uncooked green lentils
• 4 ounces vermicelli, broken into 1/2-inch pieces

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.