This soup is a favorite among many of the diverse communities of Moroccan, and North Africa at large. It is packed with nutrients and plant-based protein, making it an ideal fast-breaker during Ramadan, when it is eaten most days in most households. It is light, flavorful and zesty from the lemon. No wonder it is Morocco's national soup!
Heat olive oil in a large stock pot over medium-high heat. Add onion and cook, stirring, until tender and paler in color.Add garlic, ginger, paprika, turmeric, cumin, chili, saffron and cinnamon. Stir and cook for two minutes to temper the spices.
Meanwhile, dice the celery stalk and leaves. Add them with the tomatoes, lentils, cilantro, parsley and water. Bring to a boil, then reduce to a simmer and cook, covered for 35-40 minutes, stirring now and then to prevent burning. If the mixture looks too thick, add some more water and stir.
When the lentils are soft and tender, add the chickpeas and vermicelli noodles. It may be necessary to add a splash more water here, but the amount will depend on whether you prefer a more liquid soup or a thick stew. It should be thinner than oatmeal, but not watery.
Serve in bowls with generously squeezed lemon and, if desired, lashings of olive oil. Garnish with chopped cilantro, parsley, salt and fresh cracked pepper.
The soup will thicken in the fridge overnight so feel free to reheat with more water, adjusting salt and pepper as needed.