1. Put the lamb, spices, butter, celery, onion, and parsley/cilantro in a large soup pot and stir over a low heat for 5 minutes. 2. Add the tomato pieces, and continue cooking for 10 to 15 minutes. Salt lightly. 3. 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. 4. When ready to serve, add the chickpeas and noodles and cook for 5 minutes. Beat the 2 eggs with the juice of 1/2 lemon. 5. 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. 6. Serve hot immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
