Harira

1 pound cubed lamb meat or chicken

1 teaspoon ground turmeric

1 1/2 teaspoons ground black pepper

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground cayenne pepper

2 tablespoons margarine

3/4 cup chopped celery

1 onion, chopped

1 red onion, chopped

1/2 cup chopped fresh cilantro

1 (29 ounce) can diced tomatoes

7 cups water

3/4 cup green lentils

1 (15 ounce) can garbanzo beans, drained

4 ounces vermicelli pasta

2 eggs, beaten

1 lemon, juiced

Directions

1. Place the lamb or chicken, turmeric, black pepper, cinnamon, ginger, cayenne, butter, celery, onion, and cilantro into a large soup pot over a low heat. Stir frequently for 5 minutes. Pour tomatoes (reserve juice) into the mixture and let simmer for 15 minutes.
2. Pour tomato juice, 7 cups water, and the lentils into the pot. Bring the mixture to a boil, then reduce the heat to simmer. Let soup simmer, covered, for 2 hours.
3. About 10 minutes before serving turn the heat to medium-high, place chickpeas and noodles into the soup, let cook about 10 minutes (until noodles are al dente). Stir in lemon and eggs, let eggs cook 1 minute.