Harira

Preparation

1. Heat olive oil in a large heavy pot over medium heat, then add the chopped onions and minced garlic, sautéing until the garlic becomes fragrant and the onions are just beginning to soften, about 2-3 minutes.
2. Stir in the tomato paste, ground ginger, turmeric, cinnamon stick, and paprika, cooking for exactly 2 minutes while stirring constantly to bloom the spices and create a fragrant base. Be careful not to burn the spices.
3. Add the diced tomatoes from the can, the beef or lamb meat, dried split peas, and chickpeas to the spice mixture, stirring well to combine all ingredients thoroughly. Pour in the beef broth or water until everything is covered by about 2 inches.
4. Bring the mixture to a boil, then immediately reduce the heat to very low, cover the pot, and let it simmer gently for 1.5 hours, stirring occasionally. If using cornstarch, dissolve it in 2 tablespoons of cold water and stir it in during the last 5 minutes of cooking to thicken the soup slightly. Season with salt, pepper, and fresh lemon juice to taste just before serving.