Harira is a very popular Moroccan soup, mixing chickpeas, lentils, lamb and
celery with spices as turmeric, cinnamon, and saffron.
Traditionally, it is eaten to break the fast in Morocco during Ramadan, as the soup is gentle for the empty stomach and full of important vitamins.

Ingredients

25 g butter
300 g cubed lamb meat
100 g chopped celery
2 small red onions, chopped
1 tsp turmeric
½ tsp ground cinnamon
½ tsp ground ginger
½ tsp ground paprika
½ tsp saffron strands
pepper to taste
1 can peeled tomatoes
1 tbsp tomato paste
1.5 liter beef stock
140 g green lentils
100 g dried chickpeas, soaked overnight and drained
2 tbsp chopped fresh cilantro
2 tbsp chopped fresh flat-leaf parsley
100 g vermicelli pasta
2 tbsp corn flour
lemon quarters, to serve

Directions

Melt the butter into a large soup pot over medium heat. Add the lamb, celery, onions, turmeric, cinnamon, ginger, paprika, and saffron strands. Season and stir frequently for 5 minutes.
Mix the peeled tomatoes and tomato paste to a sauce and pour into the mixture. Let simmer for 10 minutes.
Pour in 1.5 liter beef stock, the lentils and chickpeas, and bring to a boil. Turn down the heat and simmer, covered, for 2 hours until the chickpeas are tender. Add, from time to time, a little more water if necessary.
About 10 minutes before serving, turn the heat to medium-high. Add the chopped fresh cilantro and parsley, and the vermicelli pasta to the soup. Boil until the soup noodles are al dente. Lower the heat again.

From Yahoo