Djemma El Fna Harira Soup - cooking recipe

Ingredients

1 onion, chopped
5 stalks celery, sliced
3 -4 garlic cloves, minced
2 -4 tablespoons olive oil
1 teaspoon ras el hanout spice mix
1 teaspoon cumin
2 teaspoons turmeric
1 teaspoon sweet paprika
1 pinch saffron
1 pinch cinnamon
1 pinch ginger powder
1 -2 tablespoon salt, to taste
1 (15 ounce) can crushed tomatoes
1 cup lentils
8 -10 cups water or 8 -10 cups broth
1 (15 ounce) can chickpeas
2/3 cup vermicelli or 2/3 cup angel hair pasta, broken into small pieces
1/2 cup fresh parsley, minced
1/2 cup fresh cilantro, minced
fresh lemon juice, from one lemon

Preparation

Saute onions, celery, and garlic in olive oil on medium heat until soft.
Add all spices (except salt) and saute another few minutes.
Add lentils and saute another few minutes.
Add liquid and tomatoes.
When lentils are tender, add salt, can of chickpeas, and minced herbs (you can reserve some of the herbs to top the bowls when serving if you like).
Adjust seasonings to taste.
Add pasta and cook until done.
Add lemon juice and serve.