This Moroccan soup is traditionally served during the Holy Month of Ramadan to break the daily fast. It has lamb, lentils, chickpeas, noodles, egg and more and is spiced with cayenne, tumeric, ginger, and cinnamon. It is at it's best the next day after the spices have time to "settle in". You can double the recipe if you like and can use ground beef, or ground turkey if you don't like lamb.
1Place your choice of meat, turmeric, black pepper, ginger, cayenne, cinnamon, butter, celery, onions, and cilantro into a large pot over low/medium heat. Stir frequently for several minutes. Pour in tomatoes into the mix (save the juice) and let simmer for 15-20 minutes or until the meat has cooked through. Drain fat.
2After draining, add the tomato juice, 7 cups of water and the green lentils to the meat mixture. Bring to a boil then reduce the heat to simmer. Let soup simmer, covered, for 2 hours, or until the lentils are very soft.
3About 10 minutes before serving, turn the heat up to medium/high and add the Garbanzo beans(chickpeas) and noodles into the soup and let cook for about 10 minutes. Stir in lemon juice and eggs and allow to cook for about 1 minute more.