1. Chop celery, onion, cilantro. 2. Place the lamb (bones optional, for flavoring), spices, margarine, celery, onion, and cilantro into a large pot over a low heat. 3. Stir tomatoes(without 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. Let soup simmer, covered, for 2 hours. Stirring occasionally. 6. About 10 minutes before serving turn the heat to medium-high, place chickpeas and vermicelli into the soup, let cook about 10 minutes. 7. Serve soup with lemon wedges on the side. 8. This is optional: serve with warm slices of bread, dates and boiled eggs (cut in half and sprinkled with cumin and salt). ---------------------------------------------------------------------------
Nutrition
Ingredients
