1/2 pound of lamb cut in 1-inch dice

1/2 cup C&F lentils
3/4 cup fresh tomato coulis
1 small bunch flat leaf parsley, chopped, about 1 cup
1 small bunch fresh coriander, chopped, about 1 cup
2 stalks celery, finely chopped, about 1 cup
1 large onion, finely chopped, about 1-1/2 cups
3-inch stick of cinnamon
1/2 teaspoon powdered ginger
A generous pinch of saffron threads
1 cup C&F garbanzos, soaked in water overnight
1 tablespoon butter
1 tablespoon flour
2 ounces angel hair pasta, broken into 2-inch pieces, about 1 cup
1 egg
juice of 1/2 lemon

salt

pepper

Cooking directions

Mix meat, lentils, tomato coulis, parsley, coriander, celery, onion, cinnamon, ginger, saffron and garbanzos.

Add 8 cups of water, stir and bring to a boil.

Reduce heat to low, cover and simmer for 30 minutes, or until garbanzos are tender.

Whisk the flour and 1 cup of water until smooth.

Add the mixture to the soup.

Raise the heat to high and when the soup has just begun to boil, add the angel hair pasta.

Whisk the egg with the lemon juice and briskly stir the mixture into the soup.

Reduce the heat so that the soup bubbles gently and allow it to cook partly covered for an additional 15 minutes.

Add salt and pepper to taste.