Moroccan Harira Soup

Cut the lamb into about 1/2 inch pieces, around the same size of the chickpeas. Add the lamb to a large dutch oven pot along with the olive oil. Cook the lamb over medium heat until browned. About 5-8 minutes.

Add the onion and a pinch of salt. Cook until the onion is soft. About 7-8 minutes over medium heat.

Add the garlic and warm through for a few seconds until fragrant. Add the tomato paste and the spices and cook for about a minute taking care not to burn the spices. Add the celery, broth, tomatoes, chickpeas, and lentils and bring to a boil. Reduce the heat to medium-low and cook for 45 minutes or until the chickpeas and meat is soft and tender.

Combine the flour with water and mix together until smooth. Add to the soup along with the vermicelli noodles. Mix together and add more liquid if needed. Also taste and adjust the seasoning if needed. Cook for 10-15 minutes or until the noodles are cooked and the soup has thickened. The soup should be thick but at a pour-able consistency.

Top with the cilantro and serve with lemon wedges.