Moroccan Lamb, Lentil, and Chickpea Soup

I made this for my make-ahead cooking group “The Make-Ahead Mamas'” holiday soup swap. The wonderful traditional Moroccan cinnamon-spice combination is lovely with the ground lamb and sweet potatoes, and the chopped apricots or cranberries add a surprising tart sweetness with every few bites. Whenever I make this recipe, I make a double (or triple!) batch and freeze a few portions.

INGRIDIENT

1 pound ground lamb

1 teaspoon ground cinnamon

1 teaspoon ground cumin

1 teaspoon kosher salt

½ teaspoon ground ginger

¼ teaspoon ground cloves

¼ teaspoon ground nutmeg

¼ teaspoon ground turmeric

⅛ teaspoon curry powder

1 tablespoon butter

1 sweet onion, chopped

2 (10.5 ounce) cans beef consomme

1 (14.5 ounce) can diced tomatoes with juice

1 (14 ounce) can organic beef broth

1 (14 ounce) can organic chicken broth

1 tablespoon honey

3 large carrots, halved lengthwise and thinly sliced

2 sweet potatoes, peeled and diced

1 (15 ounce) can garbanzo beans, rinsed and drained

1 cup lentils, rinsed and drained

½ cup chopped dried apricots (Optional)

⅛ teaspoon cayenne pepper, or to taste (Optional)

1 pinch ground black pepper to taste

DIRECTION

Step: 1

Mix ground lamb, cinnamon, cumin, salt, ginger, cloves, nutmeg, turmeric, and curry powder together in a bowl. Cover and put in the refrigerator for 2 hours to overnight.

Step: 2

Melt butter in a soup pot over medium-high heat; stir in onion. Cook, stirring frequently, until the onion has softened and turned translucent, 5 to 10 minutes. Reduce heat to medium and add spiced lamb mixture. Cook and stir until browned and crumbly, 5 to 7 minutes.

Step: 3

Add consomme, diced tomatoes, beef broth, chicken broth, and honey. Stir in carrots, sweet potatoes, garbanzo beans, lentils, apricots, cayenne pepper, and black pepper.

Step: 4

Bring soup just to a boil over medium-high heat, then reduce heat to low, and simmer until lentils and vegetables are tender, 15 to 20 minutes.

NUTRITION FACT

Per Serving: 382 calories; protein 23.8g; carbohydrates 48.6g; fat 10.3g; cholesterol 43mg; sodium 1303.5mg.

The name of “stew” can refer to both a food and a make dishes method. Stewing involves not fast cooking chunks of meat, raw fruit or beans in a flavorful water based . It’s same as to braising, instead it does have a few notable differences. The meat is chopped into smaller pieces instead of being processing menu all of it , and the liquid all of it covers the contents in a stew as compared to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking meal that warms you up on a freezing , winter day. It’s true ; a bowl of old menu of beef stew can make warming properties , but stew’s cozy factor more than a way beyond preserving you from the chill . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the greatest comfort food, no matter the weather.

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