Name: Moroccan Lentil Soup
Yield: Serves 6–8
Cuisine: Moroccan
Ingredients: 2 teaspoons coarse salt; water; ¼ teaspoon each crushed black pepper and hot red pepper; 2 tablespoons butter (or smen); 1½ Spanish onions, peeled and coarsely grated; 2 tablespoons olive oil; 450 g/1 lb shin of veal, meat and bones; 100 g/¼ lb (generous ½ cup) lentils; lemon juice; 1 bunch fresh green coriander, coarsely chopped; 2 large carrots, peeled and diced; 2 large potatoes, peeled and diced

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

Taste of Morocco

By Robert Carrier

Published 1987

About

Ingredients

450 g/1 lb shin of veal, meat and bones
100 g/¼

Method

Pour boiling water over lentils, allow to soak for 15 minutes, then drain.
In the meantime, combine olive oil and butter (or smen) in a large flameproof casserole. Add veal, onion, black pepper, hot red pepper and salt and cook, stirring constantly, until onion is transparent.
Add 1.5

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of