Harira

• 1 (28 oz) can whole Italian tomatoes
• 1/2 tsp saffron threads, soaked in 2 tbsp hot water for 20 mins to infuse
• 1/2 tsp ground cinnamon
• 1/2 tsp ground turmeric
• 2 tbsp extra-virgin olive oil
• 1 1/2 lb lean lamb or beef, diced
• 2 None large onions, chopped
• 1 stalk celery, thinly sliced
• 1 clove garlic, finely chopped
• 7 oz dried brown lentils
• 4.5 oz dried chickpeas, soaked overnight, drained
• 3 oz spaghetti, broken into short pieces
• 1/2 cup fresh cilantro leaves, chopped
• 1 handful fresh flat-leaf parsley leaves, chopped
• 1 None lemon, juiced, plus lemon wedges to serve
• None None fresh dates, to serve

1. In a food processor, puree tomatoes with saffron water and spices until smooth. Season and set aside.
2. Heat a large Dutch oven over high heat. Add oil and sear meat until browned. Set aside. Add onions and celery to pan and cook over medium heat for 5 mins, or until soft. Add garlic and cook for 1 min. Return meat to pan along with tomato puree. Add lentils, chickpeas and 6 cups water. Bring to a boil then reduce heat and simmer for 2 hours, or until meat and chickpeas are tender.
3. Add 2 cups water and return to a simmer. Add spaghetti and cook for 20 mins, or until al dente. Season.
4. Stir in cilantro, parsley and lemon juice. Season. Serve with lemon wedges and dates on the side.

italian tomatoes, saffron threads, ground cinnamon, ground turmeric, extravirgin olive oil, lean lamb, onions, celery, clove garlic, brown lentils, chickpeas, fresh cilantro, handful, lemon, fresh dates

Taken from recipes-plus.com/api/v2.0/recipes/30742 (may not work)