Classic Moroccan Harira By The Spruce Eats

½ lb meat (lamb, beef or chicken; uncooked, chopped into 1/2-inch pieces)

3 cups water

3 tbsp dried lentils (picked over and washed)

3 tbsp tomato paste (mixed evenly into 1 or 2 cups of water)

Optional: several soup bones

For the Stock:

½ tsp pepper

½ tsp turmeric (or 1/4 teaspoon yellow colorant)

1 bunch cilantro ( finely chopped to yield about 1/4 cup)

1 bunch fresh parsley(finely chopped to yield about 1/4 cup)

12 stalk celery (with leaves; finely chopped)

1 large onion (grated)

1 handful of dried chickpeas (soaked and then peeled)

6 large tomatoes(about 2 pounds; peeled, seeded and pureed)

Optional: 1 tablespoon smen

Optional: 2 to 3 tablespoons rice (uncooked; or uncooked broken vermicelli)