moroccan tomato, lentil & beef soup

Serves: 4

Ingredients:
2 tablespoons extra-virgin olive oil
450g beef stew meat, cut into bite-size pieces
1 medium onion, diced
2 stalks celery, chopped
3/4 cup minced fresh cilantro, divided, plus more for garnish
3/4 cup minced fresh parsley, divided
8 cups water
1 can crushed tomatoes
1 cup dry brown or green lentils, rinsed
1 cup no-salt-added canned chickpeas, rinsed
1 tablespoon ground pepper
2 teaspoons ground ginger
1 1/2 teaspoons salt
1/2 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1 cup broken vermicelli

Method:
heat oil in a large pot over medium heat. add beef, onion, celery and ¼ cup each cilantro and parsley. cook, stirring occasionally, until the beef is browned and the onion and celery are softened, about 10 minutes.
add water, tomatoes and their juice, lentils, chickpeas, pepper, ginger, salt, turmeric and cinnamon to the pot. bring to a boil over high heat, then reduce heat to a simmer. cook, covered and stirring once or twice, until the beef and lentils are tender, about 45 minutes.
stir the soup well; add noodles. cook over medium-high heat, stirring occasionally, until the noodles are tender, 5 to 7 minutes. stir in the remaining ½ cup of cilantro and parsley. serve garnished with more cilantro, if desired.