Moroccan Ramadan Soup
Immerse yourself in the comforting flavors of Morocco with this hearty Moroccan Ramadan Soup, a beloved staple for iftar gatherings. Bursting with aromatic spices like turmeric, ginger, and cinnamon, this slow-cooked soup is a rich fusion of tender beef or lamb, velvety red lentils, nutty chickpeas, and fluffy rice. Fresh herbs like cilantro and parsley add a refreshing brightness, while a squeeze of lemon brings the perfect tangy finish. Thickened to perfection with a light flour slurry, this soul-warming dish pairs beautifully with crusty bread or sweet dates for a truly authentic taste of Moroccan tradition. Perfectly balanced and deeply satisfying, this easy-to-make soup is a must-have for Ramadan meals and beyond.
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Recipe Information
Ingredients
- 3 tablespoons Olive oil
- 1 Onion, finely chopped
- 3 Celery stalks, finely chopped
- 0.5 cup Fresh cilantro, chopped
- 0.5 cup Fresh parsley, chopped
- 1 teaspoon Ground ginger
- 1 teaspoon Ground turmeric
- 0.5 teaspoon Ground cinnamon
- 1 teaspoon Paprika
- 0.5 teaspoon Ground black pepper
- 1.5 teaspoons Salt
- 300 grams Beef or lamb, cut into small cubes
- 1 cup Diced tomatoes (canned or fresh)
- 3 tablespoons Tomato paste
- 0.5 cup Red lentils, rinsed
- 1 cup Chickpeas (canned or soaked overnight)
- 0.25 cup Long-grain rice
- 3 tablespoons All-purpose flour
- 6 cups Water
- 4 Lemon wedges, for serving
- Bread or dates, for accompaniment
Instructions
Heat the olive oil in a large pot over medium heat. Add the chopped onion and celery, cooking until softened, about 5 minutes.
Stir in the cilantro, parsley, ginger, turmeric, cinnamon, paprika, black pepper, and salt. Cook for another minute to bloom the spices.
Add the beef or lamb cubes to the pot and sauté until lightly browned, about 5 minutes.
Stir in the diced tomatoes, tomato paste, and rinsed red lentils. Add the water and bring the mixture to a boil.
Reduce the heat to low, cover, and simmer for 45 minutes, stirring occasionally to prevent sticking.
After 45 minutes, add the chickpeas and rice. Continue simmering for an additional 30 minutes, or until the chickpeas and rice are tender.
In a small bowl, whisk the flour with 1/2 cup of water to make a slurry. Slowly pour this slurry into the soup, stirring constantly to avoid lumps.
Simmer for 5-10 more minutes to thicken the soup slightly.
Taste and adjust seasoning if needed.
Serve hot with lemon wedges on the side to squeeze into the soup. Accompany with crusty bread or dates.
Nutrition Facts
Calories |
2138 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.0 g | 146% | |
| Saturated Fat | 32.1 g | 160% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 4662 mg | 203% | |
| Total Carbohydrate | 195.5 g | 71% | |
| Dietary Fiber | 52.6 g | 188% | |
| Total Sugars | 46.8 g | ||
| Protein | 111.0 g | 222% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 893 mg | 69% | |
| Iron | 36.3 mg | 202% | |
| Potassium | 5690 mg | 121% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
