Moroccan Egg Drop Harira (Vegetable and Legume Soup) | Umami

Ingredients

• 1 1/2 tablespoons (22ml) extra-virgin olive oil
• 1 tablespoon (14g) ghee or unsalted butter
• 1 medium yellow onion (8 ounces; 227g), finely chopped (1 1/4 cups)
• 1 cup finely chopped celery (5 ounces; 140g; from 3 large ribs)
• 1 1/2 cups (355ml) tomato passata (strained tomatoes), from one 24-ounce jar
• 1/4 packed cup (20g) finely chopped flat-leaf parsley leaves and tender stems
• 2 teaspoons ground ginger
• 1 1/2 teaspoons Diamond Crystal kosher salt, plus more to taste; for table salt use half as much by volume
• 1 teaspoon ground turmeric
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground cinnamonÂ
• 1/8 teaspoon saffron threads (about 20 threads)Â
• 5 cups lightly salted homemade vegetable stock or store-bought low-sodium vegetable broth
• 1/3 cup dried green lentils (2.3 ounces; 66g)
• 1/4 cup uncooked white long-grain rice (1/8 ounces; 50g), such as basmatiÂ
• 1/2 cup canned chickpeas (2.8 ounces; 79g), rinsed and drained
• 1 tablespoon (8g) cornstarch
• 1 large egg, lightly beaten
• 2 tablespoons (30ml) finely chopped fresh cilantro leaves and tender stems
• Cilantro leaves, for serving
• Lemon wedges, for serving