Add butter to a soup pot over medium heat until melted.
Add onions and saute until soft and fragrant.
Add spices, salt and pieces of meat.
Cook for ten minutes over medium low heat, stirring.
Add the tomatoes and cilantro, and simmer on low for 30 minutes.
Add 7 cups of water, lentils and chickpeas.
Simmer on low for 1 hour and 15 minutes.
Add the vermicelli and eggs, stir well. Cook 15 more minutes.
Remove from heat and add lemon juice, stir.
Serve warm.