Moroccan Harira

Came to me via Gourmet Recipes from Around the World. This sounds purrrfect for our little blast of cold weather. Needs chewy roll & the meal is complete.

• Ready In: 2 hrs 30 mins
• Serves: 8

Ingredients

• 1  lb lamb, cut small cubes
• 1  teaspoon turmeric
• 1  teaspoon black pepper, freshly ground
• 1  teaspoon cinnamon
• 1⁄4 teaspoon ginger
• 2  tablespoons butter
• 3⁄4 cup celery & tops, chopped
• 2  onions, chopped
• 1⁄2 cup fresh parsley, chopped
• 1⁄2 cup fresh cilantro, chopped
• 32  ounces canned tomatoes, chopped
• 1⁄2 teaspoon salt, to taste
• 3⁄4 cup lentils
• 1  cup chickpeas, canned
• 1⁄4 cup  noodles, fine soup
• 2  eggs, beaten
• 1⁄2  lemon, juice of

Directions

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 to 15 minutes. Salt lightly.
3. 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.
4. When ready to serve, add the chickpeas and noodles and cook for 5 minutes. Beat the 2 eggs with the juice of 1/2 lemon.
5. 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 dust with cinnamon.
6. Serve hot immediately.