Method:

• Cook the lentils in salted water. When done, drain them and squeeze the lemon over them. Set aside.
• Cook all of the broth ingredients in a soup pot over low heat for 50 to 60 minutes, or enough time to cook the meat and the chickpeas.
• Add the tomatoes to the broth and cook for 10 minutes.
• Mix the flour with a little water to form a paste and then add this to the soup a little bit at a time; stir constantly to avoid lumps.
• Bring the soup to a boil. Add the rice, pasta, coriander, and salt. Allow to simmer another 10 to 15 minutes, stirring occasionally.
• Add the lentils and let cook for another 5 minutes. Harira should be creamy but not thick. If it is thick, add water and cook for a few more minutes; if it is too thin, thicken with more flour and water paste.
• Some break an egg into the soup during the last 5 minutes of cooking and mix it well to keep it liquid.
• Serve in bowls with lemon wedges on the side for those who want to add it to their soup.