Moroccan Stuffed Pepper Soup
Homemade Moroccan stuffed pepper soup is spiced with tons of seasonings. It’s a twist on the traditional stuffed pepper soup loaded with ground beef, lentils, and cooked rice. Warm and cozy just like a good soup should be!
Servings: 8 -10 servings
Ingredients
- 1 tablespoon olive oil
- 1 ½ pounds lean ground lamb or beef
- 1 cup EACH: chopped onions AND chopped carrots
- 1 red bell pepper chopped
- ½ cup celery chopped
- 8 cloves garlic minced
- 2 tablespoons ras el hanout
- 1 tablespoon EACH: honey AND harissa paste
- 1 24-ounce bottle passata (or tomato puree)
- 2 14.5-ounce can fire roasted tomatoes
- ½ cup green or brown lentils picked over and rinsed
- 3 cups low sodium beef or chicken stock
- 2-3 tablespoons lemon juice and more to taste
- chopped cilantro or parsley for topping
- cooked rice for serving
Instructions
- BROWN: Add the olive oil into a large pot or dutch oven. Brown the ground beef over medium-high heat and season with a pinch of salt. Lower the heat to medium, add the onion, carrots, peppers, and celery, and let cook for 5 minutes, stirring as required. Add the garlic and season with ras al hanout let cook for 30 seconds or until fragrant.
- SIMMER: Add the honey, harissa paste, tomato puree, tomatoes, lentils, and stock. Allow the soup to reach a simmer, then lower the heat to low, cover and let simmer for 40 minutes. After 40 minutes check to see if the lentils are cooked all the way through. If they’ve been in the pantry for a while, they may require an additional 5-10 minutes of cooking. Add the lemon juice, taste and adjust salt, pepper, and add additional lemon juice as desired.
- SERVE: Add soup to bowls and top with ½ cup of cooked rice and sprinkle with chopped parsley or cilantro.
Notes
- if you don’t have or can’t find ras el hanout, it’s easy to make your own! You’ll need: ½ teaspoon of each cardamom, cloves, nutmeg, turmeric, chili powder, paprika, all spice and cinnamon. You’ll also need 1 teaspoon of EACH: ground cumin and ground coriander.
