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Recipe Tags: Time To Make Course Main Ingredient Cuisine Preparation Occasion Soups Stews Lamb Sheep Vegetables African Holiday Event Moroccan Dietary Low Sodium Low Calorie Low Carb Ramadan Low In Something Meat Presentation Served Hot 4 Hours Or Less

Moroccan Soup To Fill The Tummy

It's incredible hard for me to get lamb here so i made this soup using chicken and was very pleased with it. It's quite hearty and aside from being delicious it will keep you going for a long time.

Steps

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 dust with cinnamon', then there's always those little bowls of extra lemon juice for you inveterate sour pusses"]".

Ingredients

lamb, turmeric, pepper, cinnamon, ginger, butter, celery & leaves, onions, parsley, cilantro, tomatoes, salt, lentils, chickpeas, noodles, eggs