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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Reviewer:

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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Reviewer:

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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Reviewer:

hazey

Reviewed: Apr. 20, 2010

This is a delicious soup!!! However, I omitted the lamb, and added some cumin. Other than that, I followed directions explicitly. Delicious, delicious, delicious.

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Reviewer:

Jezebelina

Cooking Level: Intermediate

Reviewed: Jan. 26, 2010

Delicious!

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Reviewer:

jgujis

Reviewed: Jan. 4, 2010

Crockpot - came home from work to a wonderful aroma. Didn't have turmeric so used a big pinch of saffron, used 3 Tbs dried cilantro because that's all I had, dropped in some dehydrated shallots because I didn't have red onion. Put in crockpot this a.m. with 2 cups water and 4 cups beef broth. Used just a bit of corn starch to thicken at the very end. Delicious! When I make it again I'll do it on a lazy weekend winter day, on the stovetop, but really it was great in the slowcooker! Thanks for the awsome recipe.

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Reviewer:

AGILROY

Reviewed: Nov. 10, 2009

Very authentic. I used firm tofu instead of lamb meat because I'm a vegetarian. I also used olive oil instead of butter and fresh ginger instead of ground ginger. I left out the egg, noodles, and lemon. This tasted fabulous! This is spicy so make sure to cut down on the cayenne if you are not a fan. Next time I will use dried garbanzo beans instead of the canned ones and toss them in with the lentils. Like another review stated, you just can't get that brine taste out of the canned garbanzos.

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Reviewer:

kateskitch

Cooking Level: Intermediate

Reviewed: Nov. 4, 2009

This was good, but I feel like something is missing...followed the recipe, except for putting the egg in. Other posters said that wasn't needed, but maybe it was...

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3 users found this review helpful

Reviewer:

LINDAMDOW

Reviewed: Oct. 20, 2009

Super tasty! I fell in love with this soup when in Morocco, and have been searching for a close replica ever since. This will definitely become one of my "regulars". I substituted beef for the lamb, and doubled the lemon juice. I served the soup with plenty of lemon wedges - its supposed to have a sourness to it, and I think the lemon adds a lot. I used a teaspoon of crushed red chili instead of the Cyanne, and though my husband and I loved it, my kids found this to be too spicy.

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2 users found this review helpful