Ingredients
-
1 lb cubed lamb
-
1 teaspoon ground turmeric
-
1 teaspoon ground cinnamon
-
1/4 teaspoon ground ginger
-
1/4 teaspoon ground cayenne pepper
-
2 tablespoons margarine
-
3/4 cup chopped celery
-
1 onion, chopped
-
1 red onion, chopped
-
1/2 cup chopped fresh cilantro
-
1 (29 ounce) can diced tomatoes
-
7 cups water
-
3/4 cup green lentil
-
1 (15 ounce) can garbanzo beans, drained
-
4 ounces vermicelli
-
2 eggs, beaten
-
1 lemon, juiced
-
1 1/2 teaspoons ground black pepper
Instructions
- Place the lamb, turmeric, black pepper, cinnamon, ginger, cayenne, margarine, celery, onion, and cilantro into a large soup pot over a low heat.
- Stir frequently for 5 minutes.
- Pour tomatoes (reserve juice) into the mixture and let simmer for 15 minutes.
- Pour tomato juice, 7 cups water, and the lentils into the pot.
- Bring the mixture to a boil, then reduce the heat to simmer.
- Let soup simmer, covered, for 2 hours.
- About 10 minutes before serving turn the heat to medium-high, place chickpeas and noodles into the soup, let cook about 10 minutes (until noodles are al dente).
- Stir in lemon and eggs, let eggs cook 1 minute.