Summary

Ingredients

• 4 onion (s)
• 1 can chickpeas
• 2 cans tomato (s) (pizza tomatoes)
• 2 handfuls lentils, (dried)
• 2 handfuls noodles (soup noodles)
• 1 bunch parsley
• 1 bunch herbs, mixed
• 5 cloves garlic
• 1 small Can / s tomato paste
• 3 tablespoon clarified butter (Smen)
• 1 glass flour
• 1 lemon (s)
• olive oil
• salt
• pepper
• ginger
• Ground caraway)
• 2 liters water

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Instructions

1. Preparation (a few hours before):
2. Soak the lentils in water!
3. Put a drinking glass of flour in a bowl and then 11/2 glasses of water. Add the lemon juice and stir well. Let the whole thing stand covered for a few hours.
4. Cooking the soup (preferably in a pressure cooker):
5. First cut the onions very finely and sweat them in olive oil. Finely chop the garlic.
6. Then add the herbs (finely chopped), parsley (finely chopped), lentils, chickpeas and the clarified butter. Let the whole boil briefly (2-3 minutes).
7. Then add the 2 cans of tomatoes. Now salt and pepper the whole thing. Add the ginger and caraway seeds. Now add the tomato paste.
8. Add 2 liters of water and stir everything vigorously. Let it cook under pressure in the pressure cooker for 25 minutes.
9. When the 25 minutes are up, release the pressure and open the pot. Add the soup noodles and simmer gently for a few more minutes.
10. Take the prepared flour-water-lemon mixture and carefully pour off the water that has settled on the top (attention: do not stir beforehand). After draining, stir again and slowly pour into the soup.
11. Now the soup should have the desired consistency. It should be thick. If it is too thick, just add some more water.
12. Serve immediately hot in bowls.
13. Traditionally, the soup in Morocco is eaten every day in Ramadan and it is the first meal of the day. Before that, everyone eats a date. You can also cook the soup with lamb or beef, but many don`t do that.