Harira (Moroccan Pasta, Lentil, Chickpea Soup)

Heat olive oil in a Dutch oven over medium-high heat. Add diced lamb shoulder and cook, stirring occasionally, until browned on all sides and fat has rendered, about 5-7 minutes.

Add the chopped onion to the pot and cook, stirring, until softened and translucent, about 4-5 minutes.

Stir in smoked paprika, ground coriander, ground cumin, ground ginger, black pepper, and cinnamon. Cook for 30 seconds to 1 minute until fragrant. Add minced garlic and cook for another minute until fragrant.

Add tomato paste and cook, stirring, for about 1 minute until it darkens slightly.

Pour in chicken broth and water, scraping up any browned bits from the bottom of the pot. Add diced tomatoes and chopped celery.

Stir in the drained chickpeas and green lentils.

Increase heat to high and bring the soup to a boil.

Reduce heat to medium-low, cover, and simmer for 30 minutes, stirring occasionally.

Stir in the vermicelli pasta. Cook for 10-15 minutes, or until the pasta is tender.

Stir in fresh parsley, fresh cilantro, and lemon juice. Simmer for another 20 minutes, or until the lentils and meat are very tender.

Season with salt and cayenne pepper to taste. Adjust seasoning as needed.

Ladle the hot harira into bowls. Garnish with a few celery leaves and a drizzle of olive oil.