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Rock'n Moroccan Soup

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Recipe submitted by Raquel Dugan-Dibble, McHenry County Extension Agent

1 lb. cubed lamb meat                                            
1 red onion, chopped
1 tsp. ground turmeric                                                
½ c. fresh cilantro, chopped
1 ½ tsps. Black pepper                                              
1 can diced tomatoes
1 tsp. ground cinnamon                               
7 c. water
¼ tsp. ground ginger                                      
¾ c. green lentils
¼ tsp. ground cayenne
1 – 15 oz. can garbanzo beans
2 T.margarine
4 oz. vermicelli pasta
¾ c. celery, chopped
2 eggs, beaten
1 onion, chopped
1 lemon, juiced

Place the lamb, turmeric, black pepper, cinnamon, ginger, cayenne, butter, celery, onion, and cilantro into a large soup pot over a low heat. Stir frequently for 5 minutes. Pour tomatoes (reserve juice) into the mixture and let simmer for 15 minutes.  Pour tomato juice, 7 cups water, and the lentils into the pot. Bring the mixture to a boil, then reduce the heat to simmer. Let soup simmer, covered, for 2 hours. About 10 minutes before serving, turn the heat to medium-high, place chickpeas and noodles into the soup, let cook about 10 minutes. Stir in lemon and eggs, let eggs cook 1 minute. Serve!

Nutrition Facts
Serving Size 
Servings Per Container 6
Amount Per Serving
Calories  Calories From Fat 
% Daily Value *
Total Fat 
Saturated Fat 
Trans Fat   
Total Carbohydrate 
Dietary Fiber 
Vitamin A   % Vitamin C   %
Calcium  % Iron  %
* Percentage Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
  Calories 2,000 2,2500
Total Fat Less than 65g 80g
   Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300g 375g
   Dietary Fiber   25g 30g
Calories per gram:
      Fat 9   •   Carbohydrate 4   •   Protein 4