Dice the lamb into small pieces and brown it in a large pot.
Finely chop the onions and mince the garlic. Add them to the pot and sauté until softened.
Stir in the tomato paste, turmeric, and cinnamon. Cook for a minute to release the flavors.
Chop the celery and add it to the pot along with the boiled lentils and chickpeas.
Pour in the crushed tomatoes and beef stock. Stir well and bring to a simmer.
Break the vermicelli noodles into shorter pieces and add them to the soup.
Finely chop the fresh parsley and cilantro, and stir them into the pot.
In a small bowl, whisk together the flour and water to create a slurry. Gradually pour it into the soup while stirring to thicken the broth.
Season with black pepper. Serve hot, garnished with extra fresh herbs and a squeeze of fresh lemon juice.
Cook it hands-free.
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