Harira (Moroccan Lentil Soup) - cooking recipe

Ingredients

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

Preparation

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