Moroccan Ramadan Soup Recipe

Ingredients

• 3 tablespoons Olive oil
• 1 Onion, finely chopped
• 3 Celery stalks, finely chopped
• 1/2 cup Fresh cilantro, chopped
• 1/2 cup Fresh parsley, chopped
• 1 teaspoon Ground ginger
• 1 teaspoon Ground turmeric
• 1/2 teaspoon Ground cinnamon
• 1 teaspoon Paprika
• 1/2 teaspoon Ground black pepper
• 1 1/2 teaspoons Salt
• 300 grams Beef or lamb, cut into small cubes
• 1 cup Diced tomatoes (canned or fresh)
• 3 tablespoons Tomato paste
• 1/2 cup Red lentils, rinsed
• 1 cup Chickpeas (canned or soaked overnight)
• 1/4 cup Long-grain rice
• 3 tablespoons All-purpose flour
• 6 cups Water
• 4 Lemon wedges, for serving
• Bread or dates, for accompaniment