Delicious Harira (Moroccan soup)

Ingredients:

• Olive oil
• Meat or chicken
• 2 onions
• Herbs: Salt, black pepper, ginger, turmeric, saffron, Ras El Hanoet, 3 cubes of Knorr (chicken or harira taste).
• Lentils
• Flour
• Vermicelli
• Tomato paste
• 1 jar whole peeled tomatoes
• Chickpeas
• Chopped coriander
• Chopped celery

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• Pour into a large pot a little bit of olive oil.
• Then you put the meat cubes in and also 2 chopped onions. Let it bake a little.
• Then add some spices (black pepper, little bit of salt, ginger, saffron, Ras el Hanoet and little bit of turmeric).

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• Then when the meat is fried a little pour cold water up to half of the pot about (1 liter).
• Put 2 cubes of Knorr at or more for a larger pot after the water is boiling.
• Half a small bowl of lentils shortly afterwards. Leave this to cook for about 15 to 20 minutes.
• Then put 4 tablespoons of flour (do this after you put 1 liter of water in) in a deep plate and gently pour 1 liter of cold water and mix your flour with the water together with the mixer. If you see that there is just a little bit of water (soup) in the pot, then pour a little bit more of water in the pot.
• Then you pour the liquid flour in the large pot and stir everything well.
  Keep stirring so that no lumps form.

• Then put a hand full of vermicelli in the pot and stir again (you do this about 10 minutes after you've done the flour).
• Put then 2 tomato paste and 1 jar of peeled whole tomatoes and mix together.
• After the vermicelli pour you tomatoes in the pot.
• Keep stirring all well.
• Allow this to cook for about 10 to 15 minutes and then put about 400 grams of precooked chickpeas in the soup
  (if you have hard fresh chickpeas that are not precooked then do them as first there along with the meat). Stir well all.

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• Just after the chickpeas you put 1 bunch chopped cilantro and a little bit of chopped celery leaves in.

• Stir well all and continue cooking for 5 minutes and then it's ready!
  Test whether you need any more salt or herbs.

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Bon Appetit!