Moroccan Lamb and Legume Soup (Harira)

Instructions

1. 1

   In a small bowl, combine the flour with ¼ cup (60 ml) of the water. Set aside.

2. 2

   In a large pot over medium-high heat, brown the meat in the oil. Season with salt and pepper. Add the celery, onion, cilantro stems and ginger. Cook for 2 minutes. Add the spices and cook for 1 minute, stirring to coat the meat and vegetables. Add the remaining water, the tomatoes and harissa. Bring to a boil. Simmer, partially covered, for 1 hour or until the meat is tender.

3. 3

   Add the lentils and chickpeas. Cook for 20 minutes. Stir in the pasta and the flour-water mixture. Cook for 10 minutes. Slowly drizzle the egg into the hot soup. Cook for 1 minute without stirring. Mix well. Adjust the seasoning.

4. 4

   Serve the soup in bowls. Garnish with the cilantro leaves and serve with lemon wedges.