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Ingredients
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1 pound cubed lamb meat
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1 yellow onion, chopped
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1 red onion, chopped
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¾ cup chopped celery
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½ cup chopped fresh cilantro
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2 tablespoons margarine
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1 ½ teaspoons ground black pepper
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1 teaspoon ground turmeric
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1 teaspoon ground cinnamon
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¼ teaspoon ground ginger
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¼ teaspoon ground cayenne pepper
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1 (29 ounce) can diced tomatoes, juice reserved
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7 cups water
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¾ cup green lentils
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1 (15 ounce) can garbanzo beans, drained
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4 ounces vermicelli pasta
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2 eggs, beaten
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1 lemon, juiced
Directions
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Combine lamb, onions, celery, cilantro, margarine, pepper, turmeric, cinnamon, ginger, and cayenne in a large soup pot over low heat. Cook, stirring frequently, for 5 minutes. Pour in tomatoes (without juice) and simmer for 15 minutes.
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Add water, reserved tomato juice, and lentils. Bring to a boil, then reduce the heat, cover, and simmer for 1 hour 50 minutes.
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Increase the heat to medium-high and add garbanzo beans and vermicelli pasta. Cook until noodles are tender yet firm to the bite, about 10 minutes. Stir in eggs and lemon juice and cook for 1 minute.
Nutrition Facts (per serving)
467 | Calories |
17g | Fat |
50g | Carbs |
29g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 467 | |
% Daily Value * | |
Total Fat 17g | 21% |
Saturated Fat 6g | 29% |
Cholesterol 116mg | 39% |
Sodium 594mg | 26% |
Total Carbohydrate 50g | 18% |
Dietary Fiber 13g | 48% |
Total Sugars 7g | |
Protein 29g | 59% |
Vitamin C 38mg | 42% |
Calcium 86mg | 7% |
Iron 6mg | 33% |
Potassium 689mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.