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Recipe submitted by Raquel Dugan-Dibble, McHenry County Extension Agent
1 lb. cubed lamb meat
1 red onion, chopped
1 tsp. ground turmeric
½ c. fresh cilantro, chopped
1 ½ tsps. Black pepper
1 can diced tomatoes
1 tsp. ground cinnamon
7 c. water
¼ tsp. ground ginger
¾ c. green lentils
¼ tsp. ground cayenne
1 – 15 oz. can garbanzo beans
2 T.margarine
4 oz. vermicelli pasta
¾ c. celery, chopped
2 eggs, beaten
1 onion, chopped
1 lemon, juiced
Place the lamb, 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. 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. About 10 minutes before serving, turn the heat to medium-high, place chickpeas and noodles into the soup, let cook about 10 minutes. Stir in lemon and eggs, let eggs cook 1 minute. Serve!
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Nutrition Facts
Serving Size
Servings Per Container 6
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| Amount Per Serving |
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Calories
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Calories From Fat
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% Daily Value *
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Total Fat
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Cholesterol
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Sodium
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Total Carbohydrate
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Protein
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Vitamin A
%
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• |
Vitamin C
%
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Calcium
%
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• |
Iron
%
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| * Percentage Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: |
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Calories |
2,000 |
2,2500 |
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| Total Fat |
Less than |
65g |
80g |
| Saturated Fat |
Less than |
20g |
25g |
| Cholesterol |
Less than |
300mg |
300mg |
| Sodium |
Less than |
2,400mg |
2,400mg |
| Total Carbohydrate |
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300g |
375g |
| Dietary Fiber |
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25g |
30g |
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| Calories per gram: |
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Fat 9 •
Carbohydrate 4 •
Protein 4
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