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This traditional Moroccan soup is often eaten to break the fast during Ramadan. It may be prepared with lamb, chicken or beef.

15 mins Prep time 35 mins Cook time
15 mins Prep time
35 mins Cook time
  • Heat oil in 5-quart saucepot or Dutch oven on medium heat. Add onion and Seasoning; cook and stir 3 minutes or until onion is tender. Add chicken and salt; cook and stir 2 minutes.

  • Stir in stock, water, tomatoes and chickpeas. Bring to boil. Add lentils and rice. Reduce heat to low; cover and simmer 25 minutes or until lentils and rice are tender.

  • Stir in cilantro and parsley. Ladle into soup bowls and serve.

Nutrition information

(Amount per serving)

  • Calories: 223Cholesterol: 31mg
  • Sodium: 656mgProtein: 16g
  • Total Fat: 7gFiber: 5g
  • Carbohydrate: 24g

Ratings & Reviews: 2

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  • Peter on 12/16/2014

    Delicious. To Ken: Please do not rate a recipe if you have not made it.

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  • Ken on 09/11/2014

    I don't like garbanzo, chickpeas and lentils so I would not even begin to try this recipe.

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