1. Place the lamb, turmeric, black pepper, cinnamon, ginger, cayenne, margarine, celery, onion, and cilantro into a large soup pot over a low heat. 2. Stir frequently for 5 minutes. 3. Pour tomatoes (reserve juice) into the mixture and let simmer for 15 minutes. 4. Pour tomato juice, 7 cups water, and the lentils into the pot. 5. Bring the mixture to a boil, then reduce the heat to simmer. 6. Let soup simmer, covered, for 2 hours. 7. 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). 8. Stir in lemon and eggs, let eggs cook 1 minute. ---------------------------------------------------------------------------
Nutrition
Ingredients
