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Rock'n Moroccan Soup
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Recipe submitted by Raquel Dugan-Dibble, McHenry County Extension Agent
Ingredients
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
Directions
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
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Sugars
Protein
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
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