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

Serves: 12
Serving Size: 1 cup
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)

  • 223Calories: 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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