Recipes Soups, Stews and Chili Recipes Soup Recipes Moroccan Lamb, Lentil, and Chickpea Soup 5.0 (1) 1 Review 2 Photos 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. Submitted by BusySpoons Published on March 2, 2020 Save Rate Print Share Close Add Photo Prep Time: 30 mins Cook Time: 30 mins Additional Time: 2 hrs Total Time: 3 hrs Servings: 8 Yield: 8 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 8 servings 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 Directions 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. 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. Add consomme, diced tomatoes, beef broth, chicken broth, and honey. Stir in carrots, sweet potatoes, garbanzo beans, lentils, apricots, cayenne pepper, and black pepper. 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. Cook's Notes: Barley can be used in place of lentils, and dried cranberries can be used in place of apricots. To make this soup ahead, I suggest not cooking the soup fully until just before serving it, so that the vegetables stay firm while frozen. Follow steps 1 to 3, then transfer soup to a freezer-safe container. Place in the refrigerator for up to 3 days, or freeze. When ready to eat, if refrigerated, simply transfer to a pot and follow step 4. If frozen, thaw in the the refrigerator for 24 to 48 hours, pour into a soup pot, and follow step 4. I Made It Print Nutrition Facts (per serving) 382 Calories 10g Fat 49g Carbs 24g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 382 % Daily Value * Total Fat 10g 13% Saturated Fat 4g 22% Cholesterol 43mg 14% Sodium 1304mg 57% Total Carbohydrate 49g 18% Dietary Fiber 13g 46% Total Sugars 14g Protein 24g 48% Vitamin C 11mg 12% Calcium 99mg 8% Iron 6mg 31% Potassium 1012mg 22% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.