Harira

• 28 ounces Italian tomatoes whole
• 1/2 teaspoon saffron threads soaked in 2 tbsp hot water for 20 mins to infuse
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground turmeric
• 2 tablespoons extra-virgin olive oil
• 1 1/2 pounds lamb lean, or beef, diced
• 2 onions large, chopped
• 1 stalk celery thinly sliced
• 1 clove garlic finely chopped
• 7 ounces brown lentils dried
• 4 1/2 ounces dried chickpeas soaked overnight, drained
• 3 ounces spaghetti broken into short pieces
• 1/2 cup cilantro leaves fresh, chopped
• 1 handful flat leaf parsley leaves fresh, chopped
• 1 lemon juiced, plus lemon wedges to serve
• 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, water, ground cinnamon, ground turmeric, extravirgin olive oil, lamb lean, onions, celery, garlic, brown lentils dried, chickpeas soaked overnight, cilantro, handful, lemon juiced, dates

Taken from www.yummly.com/recipe/Harira-1398960 (may not work)