Moroccan Harira

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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.

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Steps

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Put the lamb , spices , butter , celery , onion , and parsley / cilantro in a large soup pot and stir over a low heat for 5 minutes.

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Add the tomato pieces , and continue cooking for 10 to 15 minutes.

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Salt lightly.

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Add the juice from the tomatoes , 7 cups of water , and the lentils.

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Bring to a boil , then reduce heat , partially cover , and simmer for 2 hours.

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When ready to serve , add the chickpeas and noodles and cook for 5 minutes.

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Beat the 2 eggs with the juice of 1 / 2 lemon.

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Then , with the soup at a steady simmer , stir the lemony eggs into the stock with a long wooden spoon.

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Continue stirring slowly , to create long egg strands and to thicken the soup.

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Season to taste.

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Ladle into bowls and dust with cinnamon.

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Serve hot immediately.

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Ingredients

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lamb, turmeric, black pepper, cinnamon, ginger, butter, celery & tops, onions, fresh parsley, fresh cilantro, canned tomatoes, salt, lentils, chickpeas, noodles, eggs, lemon, juice of