Reviewed: May 1, 2012

My husband and I loved this recipie! as soon as we fiinshed it, he wanted me to make it again :)

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Reviewed: Jan. 30, 2012

Absolutely lovely, everything a soup should be! Served best with warm batbout (pita)! I use cubed chicken breast instead of lamb. Everyone complimented on it when I brought it to Bible study, along with Moroccan rice. Don't let the "scary" spice combinations fool you, everything works wonderfully together for the average American palate. Also, I don't recommend using the crock pot; it takes around 6 hrs on high heat to get those lentils soft...

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Musser22627

Cooking Level: Beginning

Reviewed: Dec. 15, 2011

Good recipe, I did not measure the ingrediants .. but next time I think i'll add cumin to my mix and more salt. Thank you!

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amatullah001

Reviewed: Dec. 7, 2011

Fantastic! My butcher keeps large bones in their lamb stew meat - which makes for delicious broth - but next time I'll get 2 lbs so I have MORE MEAT! Followed everything else except I used jasmine rice in place of noodles. And I crockpot'd everything, adding the beans and lentils in the last two hours, and the lemon and egg at the very end. Fanfreakintastic.

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Carm

Reviewed: Sep. 13, 2011

Amazingly wonderful flavor and very hearty! We loved it, thanks for the recipe!! My wife, daughter and I ate this for three nights in a row on the amounts shown here. We only wish we had made a good flatbread to go with it...maybe next time. Following on suggestions from reviewers and based on our own preferences, we made some modifications: 1) cut the onions in half and ground them down in a food processor, 2) ground tomatoes in food processor before adding, 3) doubled lentils, 4) used only one egg, 5) substituted vegetable broth for water, 6) used orzo instead of vermicelli (no verm available at our store), 7) upped ginger to 1 tbsp, 8) doubled cinnamon and tumeric.

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VTdadathome

Reviewed: Aug. 14, 2011

I will definitely make this again. Its so simple and filling. Thanks for sharing.

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gazalak

Reviewed: Aug. 14, 2011

Excellent soup!

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doristam

Cooking Level: Intermediate

Living In: Brooklyn, New York, USA

Reviewed: Aug. 11, 2011

I've made this soup about 50 times, and we love it, we eat it every night during Ramadan. My husband is from Morocco and he's certified it moroccan with the following changes. I don't add the eggs and only use 1 red onion. Also, instead of 1 can of diced tomatoes and cayenne, I use 1/2 can chili tomatoes. We find a whole can to be too much tomato for our tastes. You can also substitute chicken for the lamb. I add 2 leg & thigh pieces bone and all and after 1.5 hours I remove and shred. I also mash about half the chickpeas before adding to the soup to thicken it all up a bit.

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CDAGE

Reviewed: Aug. 3, 2010

My friends and I loved this, but if I remake, I'd change a few things. There was way too much onion, so I'd half that, and probably double the lentils. Don't skip the eggs though, they sound weird, but they finish up and give it a nice creamier texture. Just be careful to lower the heat afterwards, or they will break down.

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wendybird123

Reviewed: Jun. 15, 2010

Nice healthy recipe. Thanks for uploading. Changes I made: There is no mention of stock in this recipe and without it I found the soup a little bland. Addition of a little vegetable bouillon powder lifted things. Also right at the end, I added a whole raw egg directly into the hot soup and quickly whisked it in. Delicious.

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