Moroccan Style Lentil Soup with Braised Lamb
Availability varies by market
Old Style Pilsner
The light crispness from the Olde Style Pilsner perfectly balances the rich stewed flavour of the soup, as well as complementing the rich spices with its malty aftertaste.
- 2 tbsp. (30ml) olive oil
- 500g lamb leg, cut into 2 cm cubes
- Kosher salt and freshly cracked black pepper
- 2 large onions, diced
- 4 cloves of garlic, finely minced
- 2 tsp. (10g) ground coriander
- 1 tsp. (5g) ground cumin
- 1 tsp. (5g) ground turmeric
- 1 tsp. (5g) paprika
- ¼ tsp. (2g) ground cinnamon
- ½ tsp. (3g) red pepper flakes
- 2 cups (480g) dried red lentils, rinsed
- 2 tablespoons (30g) tomato paste
- 8 cups (2L) vegetable stock
- 1 – 825ml can of whole tomatoes, hand crushed
- 1 lemon, juiced
- 3 tbsp. (45g) parsley, roughly chopped
- 1 tbsp. (15g) cilantro, roughly chopped
- Season the lamb generously with salt and pepper.
- In a large Dutch oven over high heat, add the olive oil and sear the lamb in batches until all sides are deeply browned.
- Remove the lamb to a plate and add the onions and garlic, cook until the onions become slightly browned, season with salt and pepper.
- Add the coriander, cumin, turmeric, paprika, cinnamon and red pepper flakes and cook for an additional 2 minutes until the spices are fragrant.
- Add the lentils and cook for a minute, then add the tomato paste and cook for an additional minute until it begins to turn golden brown.
- Add the stock and the tomatoes.
- Reduce to a simmer and cook for 2-3 hours until lamb and lentils are tender.
- Serve with lemon juice and the chopped herbs.