Steps

1. Finely chop 20g onion and 20g celery.
   🕒 00:46
2. Finely chop the leaves of 5g cilantro and 5g parsley.
   🕒 00:48
3. Heat Extra Virgin Olive Oil in a frying pan over low heat, and slowly cook the chopped onion and celery.
   🕒 01:05
4. Once the vegetables become translucent, add grated 5g ginger and sauté briefly.
   🕒 01:31
5. Add the powdered spices (1 tsp coriander, 1/2 tsp paprika, 1/4 tsp turmeric, 1/4 tsp black pepper) and 1/2 tsp salt. Stir over low heat, being careful not to burn, until fragrant.
   🕒 01:54
6. Add the chopped cilantro and parsley.
   🕒 02:20
7. Mix everything lightly, then add 100g canned tomato puree and 350ml of water.
   🕒 02:43
8. Add 30g lentils. *Tip:* Lentils can be used directly in stews without the need for pre-soaking.
   🕒 03:07
9. Bring to a boil over high heat, then reduce to low and simmer for 15 minutes.
   🕒 03:30
10. After simmering, add 30g canned chickpeas (drained) and 15g pasta. *Tip:* Authentic Harira uses vermicelli, but you can substitute by breaking spaghetti or using short pasta.
    🕒 03:43
11. After adding the chickpeas and pasta, simmer for another 10 minutes.
    🕒 04:13
12. In a separate bowl, gradually add 15ml of water to 3g bread flour, mixing to create a smooth slurry without lumps.
    🕒 04:26
13. Once the simmering is complete, taste the soup and adjust salt as needed.
    🕒 05:01
14. While continuously stirring to prevent lumps, gradually add the flour slurry and cook until it thickens.
    🕒 05:05
15. Finish by stirring in 1 tsp lemon juice. It's ready!
    🕒 05:35
16. Serve in a bowl and garnish with Extra Virgin Olive Oil, cilantro, parsley, and black pepper. *Tip:* Generously drizzling olive oil enhances the flavor and makes it even more delicious.
    🕒 06:03