Best soup ever

When I travel abroad, I don't expect to feel at home. Moreover, I don't want to feel at home, otherwise I would just stay in the U.S. So when I walked into the best regarded Moroccan restaurant in Grenada, Spain, and got blasted with Phil Collins, I did a quick about face and hit the cobblestones faster than you can say "sussudio."

Luckily there was a Lebanese restaurant just around the corner, and it was there that we tried harira for the first time. It would not be the last, though. This hearty soup is a complete meal in a bowl, a favorite during Ramadan for breaking the fast. I came across a great recipe on the web, and I'll share that here. It's really simple, it just takes patience while it stews for a couple of hours and teases you with its amazing aroma. It works with larger couscous instead of noodles, too. Credit goes to soupsong.com - thanks!

Harira

1 lb lamb, in small cubes (I used boneless leg and froze the rest)
1 tsp turmeric
1 tsp pepper
1 tsp cinnamon
1/4 tsp ginger
2 T butter
3/4 c chopped celery
2 onions, chopped
1/2 c each parsley and cilantro, chopped
2 lbs canned tomatoes, chopped
small pinch of saffron (optional)
7 c water
salt to taste
3/4 c lentils
1 c chickpeas, either canned or dried/soaked
1/4 c fine soup noodles or large couscous
2 eggs beaten with juice of half a lemon

You'll need a big pot for this one. Combine the lamb, spices, onions, celery, parsley, cilantro, and butter in a heavy bottom pot over medium heat and cook for about 5 minutes. Add the tomatoes and cook another 10 minutes. Add the water, chickpeas, lentils, and some salt and bring to a simmer. Cook, partially covered, and stirring occasionally, for two hours. Season with salt and pepper, then add the noodles (or couscous). Cook for 10 minutes more, then slowly stir in the lemony beaten egg so you form long strands of egg and the soup is thickened. Serve hot.