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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!