Harira (Moroccan Soup)

Method

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1. 1Heat the oil in a large pot and cook the meat for 5-6 minutes, until it releases its juices and they evaporate again. Add the onion, celery and half the herbs and cook for 5 more minutes until the onion softens.
2. 2Stir in the ginger, turmeric, cinnamon and pepper for 1 minute. Add the tomato paste and grated tomatoes and cook for 5 minutes, until they no longer smell raw.
3. 3Add the water and lentils and bring to a boil, then lower the heat. Simmer partly covered for 45 minutes, until the meat and lentils are tender.
4. 4Add the chickpeas, salt and vermicelli and simmer for 8-10 minutes, stirring now and then, until the noodles are soft.
5. 5Whisk the flour and water until smooth. Pour it into the soup in a thin stream while stirring constantly, so no lumps form.
6. 6Simmer gently for 5-10 more minutes, until the soup thickens slightly and turns silky. Stir in the remaining herbs and adjust the salt.
7. 7Serve hot with a squeeze of lemon in each bowl. Traditionally it comes with dates and hard-boiled eggs.