Ingredients

• 1/4 bunch celery
• 2 onions
• 1/2 bunch parsley
• 1 back strip of lamb, diced
• 1 1/2 tsp harissa paste
• 2 tsp turmeric
• 1L chicken stock
• 2 cans chopped tomatoes (400g)
• 1 tin lentils (400g)
• 2 tins chickpeas (400g)
• 1/2 cup rissoni (small pasta)
• 2 eggs
• 2 tbsp plain flour

Method

Chop celery, onions and parsley finely and place in a large pot. Add diced lamb, salt, pepper, harissa, turmeric, olive oil and mix well.

Place on a high heat and cook until meat has browned and the onion has softened.

Add the chicken stock and bring to the boil, add more water if required and simmer for 15-20mins.

Add the tomatoes, lentils, chickpeas and rissoni. Cover and cook for a further 10-15min or until the pasta has cooked through.

Thicken soup by mixing flour to water and stir into the soup. Finally, beat eggs and stir slowly through the soup.

Serve with crusty bread.