A hearty and flavorful Moroccan-inspired soup featuring tender lamb, aromatic spices, and wholesome lentils.
Heat the soup pot over medium heat and add the lamb along with the turmeric, black pepper, cinnamon, ginger, and cayenne.
Stirring the spices with the lamb helps release their aromas and flavors.
Add the celery, onion, and cilantro to the pot and cook until the vegetables are softened.
Chopping the vegetables finely ensures they cook evenly and blend well into the soup.
Stir in the diced tomatoes and let the mixture simmer for 10 minutes.
Simmering the tomatoes helps to meld their flavors with the spices.
Pour in the water and add the lentils. Bring the mixture to a boil, then reduce the heat to low and cover.
Cooking the lentils slowly allows them to absorb the flavors of the soup.
Add the garbanzo beans and cook for an additional 10 minutes.
Using pre-cooked garbanzo beans saves time and ensures they are tender.
Stir in the beaten eggs and lemon juice, cooking for 1 minute until the eggs are set.
Adding the eggs at the end creates a silky texture in the soup.
Serve the soup hot, garnished with additional cilantro if desired.
Serving the soup immediately ensures the best flavor and texture.
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