Prep Time:
20 mins
Cook Time:
2 hrs 30 mins
Total Time:
2 hrs 50 mins
Servings:
6
Ingredients
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.
Nutrition Facts (per serving)
| 467 | Calories |
| 17g | Fat |
| 50g | Carbs |
| 29g | Protein |
