Moroccan Soup to Fill the Tummy

1. 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. 2

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

3. 3

   Salt lightly.

4. 4

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

5. 5

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

6. 6

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

7. 7

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

8. 8

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

9. 9

   Season to taste.

10. 10

    ladle into bowls and dust with cinnamon.

11. 11

    Then there's always those little bowls of extra lemon juice for you inveterate sour pusses.

* Per serving · 4 servings · Values may vary.