Prepare the soup: In a large saucepan, heat the olive oil. Add the onion, carrot, garlic, a bouquet of celery, parsley, and thyme tied together, the turmeric and the cumin. Sauté over high heat until the onions are glassy, about 5 minutes. Stir in the lentils and the Chicken Stock, season lightly with salt and pepper, and bring to a boil. Reduce the heat and simmer for 25 to 30 minutes, until the lentils are tender. Skim as necessary.

Remove the celery bouquet and transfer two thirds of the soup to a blender. Blend until smooth and return to the saucepan. Stir in the lemon juice and correct seasoning to taste. Set aside until serving time.

Preheat the oven to 500 degrees.

Prepare the Meatballs: In a mixing bowl, combine the chicken, almonds, bread crumbs, onion, raisins, egg, garlic, parsley, cilantro. Add chili pepper flakes. Season lightly with salt and pepper. Divide the mixture into 40 meatballs, each approximately 1 inch in diameter and weighing 1 ounce.

For Garnish: In a small bowl, combine the yogurt with the mint and lemon zest. Refrigerate until serving time.

To Prepare Ahead: The soup can be prepared earlier in the day. The meatballs can be formed and refrigerated, covered. The garnish can be prepared and refrigerated. At serving time, continue with the recipe.

Heat 2 tablespoons olive oil in a large ovenproof skillet or sauté pan. Place meatballs in oven and cook until they are well browned and firm to the touch, turning to brown all sides, eight to 10 minutes.

Presentation: Heat the soup and spoon into 8 to 10 soup bowls. Divide the meatballs among the soup bowls and drizzle the yogurt mixture over. Serve immediately.

This recipe yields 8 to 10 servings.