Step 1

Start by finely dicing the onions, and prepare the veal (or beef) by cutting it into small cubes (maximum 1/4 inch in size)

Step 2

In a soup pot, heat the olive oil. Then, sear the veal on medium high heat until its nicely browned. If it starts to steam and release water (due to overcrowding), simply allow the water to cook off until the meat starts to brown

Step 3

Next, add the finely diced onions to the pot and continue to cook the onions with the veal, until the onions are translucent and lightly golden. This will take 5-7 minutes

Step 4

Next, add the spices and cook for 2 minutes. Then, add the tomato paste and allow it to cook and caramelize for 2 minutes.

Step 5

Add the chicken stock to the pot, along with the washed and drained brown lentils. Cover the pot and allow it to cook for 15 minutes.

Step 6

While the soup is cooking, prepare the salsa mixture by blending together the tomatoes, celery, and parsley or cilantro (whichever one you are using) in a blender. See notes if you dislike tomato peel.

Step 7

After 15 minutes, pour the tomato salsa back into the soup pot, and add the washed and drained chickpeas. Cover and allow to cook for another 10 minutes.

Step 8

lastly, taste the soup and adjust the seasoning if required. Then, add the vermicelli noodles and cook the soup a further 10 minutes until the noodles soften and plump up.

Step 9

Serve the soup hot, with more parsley/cilantro for garnish and lemon slices for a final squeeze of lemon. Enjoy!