Moroccan Harira Soup

Ingredients

• 8 to 12 oz Boneless lamb (or chicken/beef)
• 2 Celery stalks
• A big bunch Cilantro or parsley leaves
• 1 Large onion
• A couple tablespoons Olive oil (or butter)
• 5 to 6 Garlic cloves
• 2 tablespoons Tomato paste
• 1/2 teaspoon Ground cinnamon
• 1/2 teaspoon Ground turmeric
• 1/4 teaspoon Ground ginger
• 1 heaping teaspoon Dried cumin
• 1 teaspoon (or to taste) Crushed red pepper flakes
• 2 tablespoons (optional) Harissa paste
• 1/2 to 1 teaspoon Freshly cracked black pepper
• 2 teaspoons (or to taste) Salt
• 1 15 oz can Chickpeas (canned, rinsed and drained)
• 1 cup Uncooked lentils
• 28 oz Canned tomatoes (pureed)
• 8 cups (or 2 quarts) Water or chicken stock
• 1 tablespoon All-purpose flour
• A few tablespoons Warm water
• 1/4 to 1/2 cup (or rice for gluten-free) Vermicelli or Orzo pasta
• To taste Fresh lemon juice