"Popular during Ramadan, this hearty, traditional Moroccan soup is nutritious, soothing and hydrating."
6 people


1 tbsp olive oil
200g onion, chopped
500g lean lamb, cut into 1cm cubes
3 peppers – red, yellow and green, chopped
2 carrots, diced
1 aubergine, chopped into 2cm cubes
3 cloves garlic, chopped
1 heaped tsp paprika
1 heaped tsp cumin
1 rounded tsp turmeric
1 heaped tsp cinnamon
1 x 400g can chopped tomatoes
1 vegetable stock cube (gluten-free)
1.5 litre boiling water
1 x 400g can chickpeas (with their water)
1 x 400g can green lentils (with their water)
170g pot 0% fat Greek yogurt
30g bunch fresh coriander, chopped
lemon wedges


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