Morrocan Lamb Soup

by Claire Minnaar

Hungry and thirsty? Soup solves both problems at once.     

Jarod Kintz

Morrocan Lamb Soup

Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 230g/2 onions diced
  • 300g lamb cubed
  • 2 cloves of garlic chopped
  • 180g carrots sliced
  • 5g Ground Ginger
  • 5g Ground Cinnamon
  • 60g celery chopped
  • 1 Tin of tomatoes chopped
  • 150g of unsoaked lentils
  • 2 Tbl Beef Stock Granules
  • 2 Bay leaves
  • 200ml Plain Yoghurt
  • Fresh Coriander, chopped finely
  • Fresh Parsley, chopped finely
  • Pita Breads


  1. Sauté onions, garlic and spices in a large pot over medium heat.
  2. Braise lamb till browned and add vegetables, lentils, stock and 1L of water. 
  3. Allow to simmer for 2 hours or till lentils are soft and cooked.
  4. Pull the soup off the stove and add yoghurt and fresh herbs
  5. Cut Pitas into halves or quarters and toast them in a toaster till lightly browned.
  6. Serve soup with toasted Pitas and garnish with some yoghurt and fresh coriander

Credit: Nicole Ferguson

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