Ingredients

• 1 pound - lamb, cut into small cubes
• 1 tsp - turmeric
• 1 tsp - pepper
• 1 tsp - cinnamon
• 1/4 tsp ginger
• 2 tbsps - butter
• 3/4 cup - chopped celery and leaves
• 2 - onions, chopped
• 1/2 cup - parsley and cilantro, chopped
• 1 2-pound. can of 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

How to Make Moroccan Soup

• Put the lamb, spices, butter, celery, onion, and parsley/cilantro in a large soup pot and stir over a low heat for 5 minutes.
• Add the tomato pieces, and continue cooking for 10-15 minutes. Salt lightly.
• 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.
• When ready to serve, add the chickpeas and noodles and cook for 5 minutes.
• 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 sprinkle with cinnamon.