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 (until noodles are al dente). Stir in lemon and eggs, let eggs cook 1 minute.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 334.05 Kcal (1399 kJ) | ||
| Calories from fat | 116.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.95g | 20% | |
|---|---|---|---|
| Cholesterol | 1076.45mg | 359% | |
| Sodium | 137.11mg | 6% | |
| Potassium | 618.44mg | 13% | |
| Total Carbs | 35.28g | 12% | |
| Sugars | 3.43g | 14% | |
| Dietary Fiber | 10.03g | 40% | |
| Protein | 19.27g | 39% | |
| Vitamin C | 22.3mg | 37% | |
| Iron | 4.7mg | 26% | |
| Calcium | 83.4mg | 8% | |
| Amount Per 100 g | |||
| Calories | 68.78 Kcal (288 kJ) | ||
| Calories from fat | 23.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.67g | 20% | |
|---|---|---|---|
| Cholesterol | 221.65mg | 359% | |
| Sodium | 28.23mg | 6% | |
| Potassium | 127.34mg | 13% | |
| Total Carbs | 7.27g | 12% | |
| Sugars | 0.71g | 14% | |
| Dietary Fiber | 2.07g | 40% | |
| Protein | 3.97g | 39% | |
| Vitamin C | 4.6mg | 37% | |
| Iron | 1mg | 26% | |
| Calcium | 17.2mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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