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1
Put the butter in a large saucepan or flameproof casserole and turn the heat to medium-high.
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2
When it melts, add the lamb or chicken and brown evenly, about 2 minutes per side.
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3
Add the onion and cook, stirring occasionally, for about 3 minutes, until it softens a bit.
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4
Stir in the parsley, cilantro, cinnamon, turmeric, a large pinch of salt, and about 1 teaspoon pepper.
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5
Add the chickpeas and 6 cups water.
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6
Bring the mixture to a boil, turn the heat to medium-low, and simmer, partially covered, until the chickpeas begin to soften, at least 30 minutes.
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7
(If youre using canned or precooked chickpeas, add them and the lentils at the same time.)
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8
Add the lentils and simmer for another 30 minutes, stirring now and then.
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9
Add the tomatoes and simmer for a final 30 minutes, stirring occasionally.
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10
(You can prepare the soup up to this point a day or two ahead; refrigerate if it will be more than an hour or two, then reheat before adding the noodles and finishing.)
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11
Add the noodles to the simmering stew about 10 minutes before serving.
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12
Add the juice of one of the lemons, along with more salt and pepper if necessary.
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13
Serve, with the remaining lemon cut into wedges.
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14
Omit the lamb or chicken and use a good vegetable stock (page 162) instead of water.
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15
As the noodles become tender, stir in 2 lightly beaten eggs.
