Moroccan Beef, Lentil and Chickpea Soup

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Moroccan Beef, Lentil and Chickpea Soup

by Lam Soon

This soup is a healthy one pot meal with beef, tomatoes, lentil and chickpeas. Use whole spices that are dry-roasted and freshly ground for robust flavours.

Cuisine : Mediterranean Course : Appetizer Skill Level : Novice
Prep : 10 mins Cook : 35 mins Ready in : 45 mins Serves : 3


    • 150g Beef (cut into small cubes)
    • ½ cup of Chickpeas
    • 3 Large Tomatoes (chopped)
    • 4 Whole Almonds
    • ¾ cup of Red Split Lentil
    • 1 Red Onion (chopped finely)
    • 2 cloves of Garlic (minced)
    • 3 tbsp Extra Virgin Olive Oil
    • 4 cups of Water
    • Salt (to season)
    • 1 Bay Leaf
    • A small bunch of Coriander Leaves

    Ground Spices

    • 3 Red Chillies
    • 2 tsp Coriander Seeds
    • 1 tsp Cumin Seeds
    • 1 tsp Black Pepper


  1. In a wok, dry roast the coriander seeds, cumin, red chillies and black pepper until fragrant, and grind into fine powder.
  2. In a casserole, heat the olive oil and sauté the chopped onions, garlic and ground spices.
  3. Add the beef, tomatoes, almonds, bay leaf, chickpeas and lentil. Stir until well combined.
  4. Pour in the water and simmer on low heat until beef is tender.
  5. Pour the soup into the blender and whizz until smooth.
  6. Return the soup into the casserole, and simmer for another 5 minutes.
  7. Season with salt and garnish with coriander leaves.
  8. Serve warm with bread
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