Moroccan Soup To Fill The Tummy

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 1 lb lamb, cut into small cubes
• 1 teaspoon turmeric
• 1 teaspoon pepper
• 1 teaspoon cinnamon
• 1/4 teaspoon ginger
• 2 tablespoons butter
• 3/4 cup chopped celery & leaves
• 2 onions, chopped
• 1/2 cup parsley, and
• cilantro, chopped and mixed
• 1 (2 lb) can tomatoes, chopped
• salt
• 3/4 cup lentils
• 1 cup chickpeas (canned are fine)
• 1/4 cup fine soup noodles
• 2 eggs, beaten with the juice of 1/2 lemon

Recipe

• 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 10-15 minutes.
• 3 salt lightly.
• 4 add the juice from the tomatoes, 7 cups of water, and the lentils.
• 5 bring to a boil, then reduce heat, partially cover, and simmer for 2 hours.
• 6 when ready to serve, add the chickpeas and noodles and cook for 5 minutes.
• 7 then, with the soup at a steady simmer, stir the lemony eggs into the stock with a long wooden spoon.
• 8 continue stirring slowly, to create long egg strands and to thicken the soup.
• 9 season to taste. ladle into bowls and dust with cinnamon.
• 10 then there's always those little bowls of extra lemon juice for you inveterate sour pusses.