Rockin Moroccan ~ Vegan, Vegetarian & Gluten-Friendly
A true taste of Morocco. If you have an exotic palate, this dish is for you. You’ll find this sophisticated soup addictive!
If making Vegan or Vegetarian do not add meat.
Cut up 1 onion and carrot and fry with oil in big soup pot until tender and soft. Start with carrot then add your onion coarsely chopped.
Buy 2 lbs lamb stew meat or lamb shank. Cut into 1 inch cubes. Braize the meat with veggies. We like our lamb medium rare. Add soup base to soup pot with some oil of your choice, for about a minute to bring out the aroma of our spices.
Add 6 (six) cups boiling water soup to soup pot. ADD: one can chickpeas (drained), one can 540ml diced tomatoes, 3 cups cubed sweet potato, and one cup celery or green bell pepper. Bring back to a boil and lower to simmer until your added vegetables are cooked. ADD 3 tablespoons peanut butter and squeeze 1/4 of a lemon, ladle out into bowls and garnish with freshly chopped cilantro!
ROCKIN MOROCCAN SOUP in the INSTANT POT
Prep time: 35 minutes Instant pot time: 16 minutes
1) In the inner pot, “Sauté” carrot and onion together in oil. Add lamb cubes, pan fried or braised. Add tube of soup mix, stir together well. Add optional items of choice (celery, tomatoes, fresh veggies, chickpeas, sweet potato, green pepper).
2) Add 8 cups boiling water (or fill to 2/3 max line, add remaining water after cooking). Stir well.
3) Press “Sauté”, stirring soup until it starts to bubble.
4) Press “Cancel”, put the lid on, steam vent closed.
5) Press “Soup”, select 16 minutes.
Use natural release or quick release. Stir in ¼ cup peanut butter and juice of ¼ lemon. Add water if too thick. Enjoy!!
Ingredients: red split lentils, laird lentils, black beluga lentils, raisins, black pepper, cinnamon, chili powder, coriander, curry powder, garlic powder, ginger, garlic slices & red chili peppers