Moroccan Ramadan Soup - cooking recipe

Ingredients

1/2 cup dried garbanzo beans, rinsed, picked over (4-ounces)
2 tablespoons unsalted butter
1 1/4 teaspoons cinnamon
1 teaspoon ground ginger
1 teaspoon ground turmeric
3/4 teaspoon sweet paprika
1/2 teaspoon fresh ground black pepper
1 pinch saffron thread
3/4 lb boneless lamb, cut in 1/2-inch cubes
1 cup chopped onion
3 tablespoons chopped parsley
3 tablespoons chopped fresh cilantro
1 1/2 cups crushed canned tomatoes
5 1/3 cups water
1/2 cup lentils, rinsed, picked over (4-ounces)
2 tablespoons lemon juice
1 1/2 teaspoons salt

Preparation

In a medium bowl, soak peas in cold water to cover overnight; drain.
In a Dutch oven, melt the butter over low heat.
Stir in the cinnamon, ginger, turmeric, paprika, pepper, and saffron, and cook 2 minutes.
Stir in the lamb, onions, parsley, and coriander, and cook, stirring occasionally, 20 minutes, or until the onions are soft.
Stir in the tomatoes and simmer 10 minutes.
Add the water and chick peas.
Heat to boiling over medium heat and simmer, partially covered, 1 hour.
Stir in the lentils and simmer, partially covered, 45 minutes, or until the lentils are tender.
Stir in the lemon juice and salt, and cook 5 minutes longer.