Ingredients
6
6 servings
- •1 pound cubed lamb meat
- •1 teaspoon ground turmeric
- •1.5 teaspoons ground black pepper
- •1 teaspoon ground cinnamon
- •0.25 teaspoon ground ginger
- •0.25 teaspoon ground cayenne pepper
- •2 tablespoons margarine
- •0.75 cup chopped celery
- •1 onion, chopped
- •1 red onion, chopped
- •0.5 cup chopped fresh cilantro
- •1 (29 ounce) can diced tomatoes
- •7 cups water
- •0.75 cup green lentils
- •1 (15 ounce) can garbanzo beans, drained
- •4 ounces vermicelli pasta
- •2 eggs, beaten
- •1 lemon, juiced
Instructions
- Place the lamb, turmeric, black pepper, cinnamon, ginger, cayenne, butter, 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.
Nutritional Facts
Per 6 servings
- Calories: 467
- Carbohydrate: 50g
- Fat: 17g
- Fiber: 13g
- Protein: 29g
- Sugar: 7g
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