Directions

1. Place the lamb, turmeric, black pepper, cinnamon, ginger, cayenne, margarine, celery, onion, and cilantro into a large soup pot over a low heat.
2. Stir frequently for 5 minutes.
3. Pour tomatoes (reserve juice) into the mixture and let simmer for 15 minutes.
4. Pour tomato juice, 7 cups water, and the lentils into the pot.
5. Bring the mixture to a boil, then reduce the heat to simmer.
6. Let soup simmer, covered, for 2 hours.
7. 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).
8. Stir in lemon and eggs, let eggs cook 1 minute.