Harira (Moroccan Lentil Soup)

• 1 1 lb chicken or 1 lb beef
• 1 teaspoon turmeric
• 1 1/2 teaspoons black pepper
• 1 teaspoon cinnamon (optional)
• 1/4 teaspoon ginger
• 1/4 teaspoon cayenne pepper
• 2 tablespoons margarine
• 3/4 cup celery
• 1 onion
• 1 red onion
• 1/2 cup fresh cilantro
• 1 (29 ounce) can diced tomatoes
• 7 cups water
• 3/4 cup lentils (soaked in water overnight)
• 1 (15 ounce) can chickpeas, drained (or dried ones soaked in water)
• 4 ounces vermicelli (cut in small pieces)
• 1 lemon

1. Chop celery, onion, cilantro.
2. Place the lamb (bones optional, for flavoring), spices, margarine, celery, onion, and cilantro into a large pot over a low heat.
3. Stir tomatoes(without juice) into the mixture and let simmer for 15 minutes.
4. Pour tomato juice, 7 cups water, and the lentils into the pot.
5. Bring the mixture to a boil, then reduce the heat to simmer. Let soup simmer, covered, for 2 hours. Stirring occasionally.
6. About 10 minutes before serving turn the heat to medium-high, place chickpeas and vermicelli into the soup, let cook about 10 minutes.
7. Serve soup with lemon wedges on the side.
8. This is optional: serve with warm slices of bread, dates and boiled eggs (cut in half and sprinkled with cumin and salt).

chicken, turmeric, black pepper, cinnamon, ginger, cayenne pepper, margarine, celery, onion, red onion, fresh cilantro, tomatoes, water, lentils, chickpeas, vermicelli, lemon

Taken from www.food.com/recipe/harira-moroccan-lentil-soup-177940 (may not work)