Ingredients
500 g cubed lamb meat
1 tsp ground turmeric
1½ tsp SIDS SALT & PEPPER
1 tsp SIDS CRAZY SALT
1 tsp ground cinnamon
¼ tsp ground ginger
¼ tsp ground cayenne pepper
2 tbsp butter
½ cup chopped celery
1 onion, chopped
1 red onion, chopped
½ cup chopped coriander
1 kg diced tomatoes
7 cups water
¾ cup green lentils
500 g can garbanzo beans, drained
100 g vermicelli pasta
2 eggs, beaten
1 lemon, juiced
Fresh mint leaves, to taste
Directions
Place the lamb, turmeric, SIDS SALT & PEPPER, cinnamon, ginger, cayenne, butter, celery, onion, SIDS CRAZY SALT and coriander 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. Break noodles into 5 cm lengths and set aside.
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. Add vegetable stock if necessary. (V8 is good)
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 denté) Stir in lemon and eggs, let eggs cook 1 minute.
