Directions:
- Chop celery, onion, cilantro.
- Place the lamb (bones optional, for flavoring), spices, margarine, celery, onion, and cilantro into a large pot over a low heat.
- Stir tomatoes(without 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. Stirring occasionally.
- About 10 minutes before serving turn the heat to medium-high, place chickpeas and vermicelli into the soup, let cook about 10 minutes.
- Serve soup with lemon wedges on the side.
- This is optional: serve with warm slices of bread, dates and boiled eggs (cut in half and sprinkled with cumin and salt).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 212.85 Kcal (891 kJ) | ||
| Calories from fat | 97.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.84g | 17% | |
|---|---|---|---|
| Cholesterol | 27.59mg | 9% | |
| Sodium | 38.49mg | 2% | |
| Potassium | 271.42mg | 6% | |
| Total Carbs | 18.42g | 6% | |
| Sugars | 2.95g | 12% | |
| Dietary Fiber | 5.02g | 20% | |
| Protein | 10.1g | 20% | |
| Vitamin C | 5.1mg | 9% | |
| Iron | 2.1mg | 12% | |
| Calcium | 45.4mg | 5% | |
| Amount Per 100 g | |||
| Calories | 90.38 Kcal (378 kJ) | ||
| Calories from fat | 41.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.6g | 17% | |
|---|---|---|---|
| Cholesterol | 11.71mg | 9% | |
| Sodium | 16.34mg | 2% | |
| Potassium | 115.25mg | 6% | |
| Total Carbs | 7.82g | 6% | |
| Sugars | 1.25g | 12% | |
| Dietary Fiber | 2.13g | 20% | |
| Protein | 4.29g | 20% | |
| Vitamin C | 2.2mg | 9% | |
| Iron | 0.9mg | 12% | |
| Calcium | 19.3mg | 5% | |
* 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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