Ingredients
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1 lb lamb, cut into small cubes
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1 teaspoon turmeric
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1 teaspoon pepper
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1 teaspoon cinnamon
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1/4 teaspoon ginger
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2 tablespoons butter
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1/2 cup parsley, and
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cilantro, chopped and mixed
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1 (2 lb) can tomatoes, chopped
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salt
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3/4 cup lentils
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1 cup chickpeas (canned are fine)
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1/4 cup fine soup noodles
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2 eggs, beaten with the juice of 1/2 lemon
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2 onions, chopped
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3/4 cup chopped celery & leaves
Instructions
- Put the lamb, spices, butter, celery, onion, and parsley/cilantro in a large soup pot and stir over a low heat for 5 minutes.
- Add the tomato pieces, and continue cooking for 10-15 minutes.
- Salt lightly.
- Add the juice from the tomatoes, 7 cups of water, and the lentils.
- Bring to a boil, then reduce heat, partially cover, and simmer for 2 hours.
- When ready to serve, add the chickpeas and noodles and cook for 5 minutes.
- Then, with the soup at a steady simmer, stir the lemony eggs into the stock with a long wooden spoon.
- Continue stirring slowly, to create long egg strands and to thicken the soup.
- Season to taste. ladle into bowls and dust with cinnamon.
- Then there's always those little bowls of extra lemon juice for you inveterate sour pusses.