Winter cookbook: Shape magazine's hearty Moroccan beef soup recipe

This soup turned out absolutely excellent! Filled with beef, lentils, chickpeas and Moroccan seasonings!

Find everything you need to make this soup at your local Meijer.

• 1 lb beef stew meat
• 1 t turmeric
• 1 t black pepper
• 1 t cinnamon
• 1" fresh ginger, minced
• ghee
• 1 celery stalk, chopped
• 1/2 onion, chopped
• 1/2 cup fresh cilantro
• 1 large 29 oz can diced tomatoes
• 4 cups broth or water
• 1/3 cup lentils
• 1 small can 15 oz chickpeas (drained)
• 1 red potato, diced
• 1 fresh lemon, juiced

1. Toss meat with seasonings and ginger; set aside.
2. Heat a little ghee in a large pot over medium heat.
3. Add celery and onion and cook til softened, about 5 minutes.
4. Stir in cilantro and tomatoes and let simmer for 15 minutes.
5. Add broth, lentils and chickpeas.
6. Bring the mixture to a boil, then reduce the heat to low. Let soup simmer, covered, for 1 1/2 hours, stirring occasionally.
7. Stir potato. Cover and simmer 15 minutes, or til potato is tender.
8. Serve soup with lemon juice.