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Rock'n Moroccan Soup Printer Friendly Recipe submitted by Raquel Dugan-Dibble, McHenry County Extension Agent Ingredients 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   Directions 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!   Nutrition Facts Serving Size  Servings Per Container 6 Amount Per Serving Calories  Calories From Fat  % Daily Value * Total Fat  Saturated Fat  Trans Fat    Cholesterol  Sodium  Total Carbohydrate  Dietary Fiber  Sugars  Protein    Vitamin A   % • Vitamin C   % Calcium  % • Iron  % * Percentage Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:   Calories 2,000 2,2500 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   300g 375g    Dietary Fiber   25g 30g Calories per gram:       Fat 9   •   Carbohydrate 4   •   Protein 4