MOROCCAN LAMB AND BEAN SOUP

Serves 4; prep time 15 minute; cook time: 40 min; The prep time took me much more, because I run out of lentils and I had to select them out from a beans lentils soup mix.  Same day we had a snow storm so the question of buying lentils didn't came up. :))

It is a very good soup. It can be used as a main dish if more than 2 cups is pureed. I will make it again.

1 tbsp olive oil
1 lb bone-in shoulder lamb chops; I used what I had, some lamb steaks; trimmed of excess fat
1 large onion finely chopped; about 2 cups
2 tsp ground ginger
2 tsp ground turmeric
1 tsp ground cinnamon
1/4 tsp hot paprika
4 cups low-sodium, fat-free chicken stock
1/2 cup dried lentils
1 rib celery with leaves, finely chopped; about 1/2 cup
1 15.5 ounce can low-sodium diced tomatoes, drained
1 medium potato , diced; about 1 cup
1 15.5 ounce can low-sodium chickpeas, rinsed and drained
2 tbsp finely chopped fresh parsley
2 tbsp finely chopped fresh cilantro
kosher salt
freshly ground black pepper
1/4 cup nonfat Greek yogurt; optional

1. Heat oil in a large heavy-bottom pot over medium-high. Cook lamb chops for 2 to 3 minutes on each side or until browned. Remove to a plate and set aside.

2. Reduce heat to medium, add onion and cook, stirring occasionally, for 2 minutes or until soft. Mix in ginger, turmeric, cinnamon, and paprika, cook for 15 seconds. Add chicken stock and bring to a simmer. Scrape up any brown bits from the bottom of the pot and mix in. Stir in lentils and return lamb to pot. Bring to a boil, then cover and reduce heat to medium-low; simmer for 10 minutes.

3. Stir in celery, tomatoes and potatoes. Turn chops over, cover and cook for 10 minutes.

4. Add chickpeas, and cook for 10 minutes more. Remove soup from heat and place lamb chops on a cutting board. When cool enough to handle, remove meat from the bones and cut into 1/2-inch pieces.

5. Transfer 2 cups of the soup to a blender or food processor and puree until smooth. Return mixture to pot, along with the lamb. Warm soup, stir in parsley and cilantro, and season to taste with salt and pepper. Divide evenly among four bowls and serve each with a tbsp of Greek yogurt if desired.

Nutrition score per serving:
416 cal.,9 g fat (2 g saturated), 51 g carbs, 33 g protein, 13 g fiber, 37 mg calcium, 5 mg iron, 255 mg sodium