Ingredients

• Lamb or beef, cut into 1 cm cubes 250 g
• Onion, grated 1 large (150 g)
• Celery with leaves, parsley and cilantro, finely chopped 2 stalks (100 g) + 30 g each herb
• Ripe tomatoes, grated or pureed 800 g
• Tomato paste 2 tbsp (35 g)
• Dried chickpeas, soaked overnight 120 g
• Brown or green lentils 150 g
• Olive oil 2 tbsp (27 g)
• Ground ginger, turmeric, black pepper and cinnamon 1 tsp, 1 tsp, 0.5 tsp, 0.5 tsp
• Salt 1 tbsp (18 g)
• Water 1.25 L
• Vermicelli, broken, or rice 60 g
• All-purpose flour mixed with 250 ml water (tedouira) 50 g
• Lemon wedges, to serve 8

Instructions

1. 1

   In a large pot, combine the meat, onion, celery, half the herbs, the oil, spices and 1 tsp salt, and cook over medium heat for 10 minutes, stirring, until the meat is lightly browned.

2. 2

   Add the drained chickpeas and 500 ml of the water, cover and simmer for 30 minutes.

3. 3

   Stir in the tomatoes, tomato paste, lentils and the remaining 750 ml water, bring to a boil and simmer, partly covered, for 45 minutes until the chickpeas and lentils are tender.

4. 4

   Add the vermicelli and the remaining herbs and simmer for 5 minutes.

5. 5

   Whisk the flour with 250 ml water until smooth, then pour it slowly into the simmering soup while stirring.

6. 6

   Simmer for 10 minutes more, stirring often, until the soup is thick and silky; season with the remaining salt.

7. 7

   Serve hot with lemon wedges, and traditionally with dates.