This is a Lamb and Bean Soup. Many Muslims serve this soup to break the fast at the end of Ramadan. There are many variations on this recipe. All of them are lemony, some omit the eggs, some have only lentils, and still others add noodles or orzo.
This is my, easy to make variation.
1 Lb Ground Lamb
2 cloves Garlic chopped
1 Onion chopped
2 Tbsp Olive Oil
1 Can chick-peas
1 Can lentils
1 Can Tomatoes
1 Tetra Pac Chicken Broth
1 Tsp Black Pepper
½ Tsp Cinnamon
½ Tsp Ground Ginger
1 Tsp Chili Paste
3 tablespoons white rice (Optional)
3 tablespoons flour mixed with 1/2 cup water (if you like it thick)
1/4 cup fresh lemon juice
Saute the onion until it is beginning to get transparent, at the garlic stir for about 1 minute then add the ground lamb and cook until it is no longer pink.
As you are cooking the lamb add the cinnamon, ginger, chili paste, turmeric, cumin, pepper, salt.
When lamb is cooked add the tomatoes, lentils, chickpeas and chicken stock stir well and bring to a low boil. Reduce to a high simmer and cook for a hour.
Adjust seasoning, the soup should be peppery. This is the point to add flour if you want. If it seems too thick, thin it water.
Remove the soup from the heat.
In a small bowl, whisk together the eggs and lemon juice. Stir into the soup.
Serve at once.