Ingredients

• 1/2 cup - red lentils
• 1/2 tbsp - olive oil
• 250 g - boneless lamb, cubed
• 2 cloves - garlic, chopped
• 2 - white onions, chopped
• 1 tsp - turmeric
• 1 tsp - ground cinnamon
• 1/4 tsp - ground ginger
• 1/8 tsp - cayenne
• 1 tsp - black pepper
• 6 cups - water
• 2 cups - tomato puree
• 1/4 cup - fresh cilantro, finely chopped
• 1 cup - fresh Italian parsley, finely chopped
• 150 g - vermicelli, broken in half or thirds
• 2 - eggs
• 2 tsp - lemon juice
• Lemon slices, thinly sliced

How to Make Harra Lamb and Lentil Soup

• Pick over the lentils, rinse and set aside.
• Heat oil in a large pot. Add garlic, lamb and saute until lamb has browned.
• Add onion, turmeric, cinnamon, ginger, cayenne and black pepper.
• Saute until onions and celery have softened.
• Add water and lentils.
• Partially cover and simmer 60-90 minutes.
• Add tomatoes, cilantro and parsley, continue to simmer for 20 minutes.
• Add pasta and cook additionally for 3-5 minutes.
• Beat eggs with lemon juice.
• Remove soup from the heat.
• Stir egg mixture into the soup.
• Serve hot with lemon slices garnished on the top.