Harira Nabatiya (Moroccan Lentil and Chickpea Soup)

Finely dice the onion and celery.

Heat the olive oil in a large saucepan over a medium heat and fry the onion and celery for 8 minutes, until softened.

Stir in the garlic, ground turmeric, ground ginger and ground cinnamon and fry for 1 minute, until fragrant.

Stir in the tomato paste and chopped tomatoes, then add the water and bring to the boil.

Add the drained chickpeas and dried green lentils, reduce the heat, cover and simmer for 35 minutes, until the lentils are tender.

Stir in the vermicelli and simmer, uncovered, for 10 minutes, until tender.

Whisk the plain flour with a little cold water in a small bowl to make a smooth, thin paste.

Stir the flour paste into the soup and simmer for 5 minutes, stirring constantly, until slightly thickened.

Stir in the chopped coriander, chopped parsley and lemon juice, then season with fine sea salt and black pepper.

Ladle into bowls and serve immediately.