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Moroccan tomato soup thickened with lentils, chickpeas and a handful of vermicelli. The soup that breaks the fast every night of Ramadan, and good any other time too.
Heat the 30 ml olive oil in a large pot and cook the chopped onion and celery for 6 minutes. Add the 200 g ground beef and brown for 5 minutes, breaking it up.
Stir in the 10 g garlic, the ginger, the turmeric and the cinnamon for 1 minute, then the tomato paste and the 600 g canned tomatoes crushed by hand.
Add the 150 g lentils and 1.5 litres water, season with the salt and simmer for 25 minutes until the lentils are tender.
Stir in the 300 g chickpeas and the vermicelli and simmer for 8 to 10 minutes more until the pasta is tender and the soup has thickened noticeably.
Take off the heat, stir in most of the cilantro and parsley and a squeeze of the lemon. Scatter the rest of the herbs over each bowl and serve with lemon wedges.
