Sear the lamb

• Heat the oil in a pot.
• Add the lamb and sear until browned.
• Remove the lamb and set aside.

Build the base

• Stir in the onion and garlic, then add the lamb back.
• Add the tomato paste and stir until well combined.
• Add the celery with its leaves along with the ginger, turmeric, cinnamon and cumin.

Simmer the soup

• Add the lentils, chickpeas, crushed tomatoes and beef broth until the pot is full.
• Let cook until the lentils are soft.

Add herbs and vermicelli

• Add the cilantro, parsley and broken vermicelli.
• Season with salt and pepper and cook.

Thicken the soup

• Add the flour slurry and stir to thicken the soup.

Serve

• Serve with a squeeze of lemon.