Moroccan soup with veal and lentils

Enjoy this famous Moroccan veal soup!

Ingredients

Portions: 6

  • 1 lb of veal, cut into cubes
  • 1 cup of canned chickpeas, rinsed and drained
  • 1­½ cup of lentils, sorted and rinsed
  • 2 onions, minced
  • 1 garlic clove, chopped
  • 2 carrots, cut in small pieces
  • 1 can of diced tomato
  • 1 red pepper, diced
  • 3 tbsp of chopped parsley
  • 3 tbsp of chopped coriander
  • Salt and pepper from mill

Tags

Cubes

Preparation

1. Put all the ingredients in a pressure cooker. Stir well. Add 1 ½ litre of water; season with salt and pepper.
2. Close the pressure cooker and cook for 35 minutes when the valve starts whistling.