This soup is spicy but not in a burn-your-mouth chilli way! Warming and comforting, it is really tasty with a good balance of spice and flavours.


  • 15g butter or 15ml olive oil

  • 225g lamb, cut into cubes

  • 1 onion, cut into thin wedges

  • 3 cloves garlic, sliced

  • 450g green tomatoes, peeled and chopped

  • Two sticks celery, chopped

  • 2 tsp celery leaves, chopped

  • 2 tsp parsley chopped

  • 1 tsp coriander

  • ½ tsp ground ginger

  • ½ tsp ground turmeric

  • 1 tsp ground cinnamon

  • Sea salt/pepper

  • 75g green lentils

  • 75g soaked or canned chickpeas

  • 1.75 litres (3 pts) chicken stock

  • 75g vermicelli

  • 2 egg yolks

  • Juice of ½ lemon


  • 1.

    Heat the butter or oil in a large pan and brown the lamb. Add the onion and cook until golden before adding the garlic.

  • 2.

    Add the chopped tomatoes, celery +leaves, spices and seasoning. Cook for 1 – 2 mins before adding the lentils, chickpeas then the stock. Slowly bring to the boil and skim off any foam. Simmer rapidly for ten mins then reduce the heat to a slow and gentle simmer.

  • 3.

    Cook slowly for around two hours until both meat and chickpeas are tender.

  • 4.

    Add the vermicelli and cook for a further 5-6 minutes. If the soup is very thick at this stage add a little more stock. Beat the egg yolks with the lemon juice and stir into the soup.

  • 5.

    Remove from heat immediately stir until the soup has thickened - it's important not to overheat at this stage or the egg will curdle.

  • 6.

    Pour the soup into warmed serving bowls and garnish with a little garden herb chutney and a dollop of natural yoghurt.

Nutritional information

Nutritional analysis per serving (12 servings)

  • Energy 261kj
  • Fat Total 17g
  • Saturated Fat 7g
  • Protein 8g
  • Carbohydrate 18g
  • Sugar 4g
  • Sodium 570mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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