Prep Time::20 mins
Cook Time:: 2 hrs 30 mins
Total Time:: 2 hrs 50 mins
Servings::6
Ingredients
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1 pound cubed lamb meat
1 yellow onion, chopped
1 red onion, chopped
¾ cup chopped celery
½ cup chopped fresh cilantro
2 tablespoons margarine
1 ½ teaspoons ground black pepper
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground cayenne pepper
1 (29 ounce) can diced tomatoes, juice reserved
7 cups water
¾ cup green lentils
1 (15 ounce) can garbanzo beans, drained
4 ounces vermicelli pasta
2 eggs, beaten
1 lemon, juiced
Directions
Combine lamb, onions, celery, cilantro, margarine, pepper, turmeric, cinnamon, ginger, and cayenne in a large soup pot over low heat. Cook, stirring frequently, for 5 minutes. Pour in tomatoes (without juice) and simmer for 15 minutes.
Add water, reserved tomato juice, and lentils. Bring to a boil, then reduce the heat, cover, and simmer for 1 hour 50 minutes.
Increase the heat to medium-high and add garbanzo beans and vermicelli pasta. Cook until noodles are tender yet firm to the bite, about 10 minutes. Stir in eggs and lemon juice and cook for 1 minute.