Moroccan Harira Soup

Steps

1. Cut the boneless lamb into strips, and then cut it into little bite-size pieces. Set aside.
2. Finely chop up two celery stalks (with leaves on). Set aside.
3. Chop a big bunch of cilantro or parsley leaves, removing all thick stems. Set aside.
4. Finely chop a large onion.
5. In a large Dutch oven over heat, add olive oil (or butter) and cook the lamb pieces for about five to six minutes until they are brown.
6. Add the chopped onion to the pot with the lamb and cook for about 7 to 8 minutes or until it is nice and soft. Add a pinch of salt.
7. Grate five or six garlic cloves into the mixture and cook just until they warm through (about 10-15 seconds).
8. Add two tablespoons of tomato paste and cook for a few seconds, stirring to sweeten it slightly.
9. Toast the spices: add 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground turmeric, 1/4 teaspoon ground ginger, 1 heaping teaspoon dried cumin, 1 teaspoon crushed red pepper flakes (or harissa paste), and freshly cracked black pepper. Stir to toast for a few seconds.
10. Add the diced celery, rinsed chickpeas, uncooked lentils, pureed canned tomatoes, and water or chicken stock to the pot.
11. Bring the mixture to a boil, then reduce the heat to medium-low. Cover and let it cook for about 45 minutes, stirring every few minutes so that it does not stick or burn, until the lentils are soft and the meat is tender.
12. Add another cup of water if needed to adjust consistency.
13. In a small bowl, mix 1 tablespoon of all-purpose flour with a few tablespoons of warm water. Add this slurry to the soup and give it a quick stir.
14. Stir in 1/4 to 1/2 cup of vermicelli or orzo pasta (or rice for gluten-free).
15. Continue cooking for about 10 to 12 minutes, or until the pasta is fully cooked and tender. If using fresh herbs, add them now.
16. Taste the soup and adjust seasoning with salt and pepper as needed.
17. Serve hot, garnished with a squeeze of fresh lemon juice.