| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 150 minutes |
| Serves | 6 |
| Cuisine | Arabic |
| Diet | Family Friendly |
| Preparation | Moderate |
Nutrition (per serving)
| Calories | 188 |
| Fat | 2g |
| Protein | 8g |
| Carbs | 33g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Equipment
Cooking Instructions
Download PDF1
Place the diced lamb, olive oil, plus the turmeric, black pepper, cinnamon, ginger, cayenne (all ground), and the celery, onion and coriander (all chopped) into a large soup pot over a low heat. Stir frequently for five minutes. Pour the chopped tomatoes (reserve juice) into the mixture and let simmer for 15 minutes.
2
Pour tomato juice, all of the water and the green lentils into the pot. Bring the mixture to a boil, then reduce the heat to simmer. Let soup simmer, covered, for two hours.
3
About 10 minutes before serving turn the heat to medium-high, place the drained and rinsed chickpeas and spaghetti into the soup, let cook about 10 minutes (until spaghetti are al dente). Stir in lemon and beaten eggs; let eggs cook for one minute.
