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North Africa’s Beloved Lentil and Lamb Soup

Popular in the Middle East, this Moroccan soup is traditionally eaten in the evenings during Ramadan to break the fast. Dollop a bit of yoghurt on the top to finish it off at home!

Sizes

Ingredients

Water, Tomato puree, Chickpeas, Tin lentils, Lamb mince, Pitted Green Olives, Onion, Tomato paste, Carrot, Garlic, Coriander, Cumin, Sweet paprika, Cinnamon, Turmeric, Cloves, Bay leaves

Preparation and storage notes

1.Peel back corner film.
2.Heat on high for 3-4 min or until heated through.
3.Let stand for 1 min.
4.Carefully peel off film completely from tray. Enjoy!

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North Africa’s Beloved Lentil and Lamb Soup - Eastwoods @ Home - Eastwoods @ Home | Cookaborough