If using dry chickpeas, ensure they are soaked overnight and drained before starting. If using canned, rinse and drain thoroughly. Rinse lentils well.

Finely dice the onion and celery. Mince the garlic. Finely chop the fresh cilantro and parsley, dividing each into two halves for separate uses later.

Heat olive oil in a large stockpot over medium-high heat. Add the diced lamb or beef and brown on all sides, about 5-7 minutes. Remove meat and set aside.

Reduce heat to medium. Add diced onion and celery to the pot. Sauté until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.

Stir in the tomato paste, cooking for 2 minutes to deepen its flavor. Return the browned meat to the pot.

Add the chickpeas, lentils, crushed tomatoes, water or broth, turmeric, ginger, cinnamon, black pepper, and salt. If using saffron, add it now (including the steeping water). Stir in half of the chopped cilantro and half of the chopped parsley.

Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 60-75 minutes, or until the meat and legumes are tender.

While the soup simmers, prepare the tadwira. In a small bowl, whisk together the all-purpose flour and cold water until smooth and no lumps remain.

After the initial simmering time, gradually whisk the tadwira mixture into the simmering soup. Increase the heat to medium-low and cook, stirring constantly, for about 10-15 minutes, or until the soup thickens to your desired consistency. The soup should coat the back of a spoon.

If using, add the vermicelli pasta or rice and cook for another 5-10 minutes, or until the pasta/rice is tender. If the soup becomes too thick, you can add a little more hot water or broth.

Stir in the remaining half of the fresh cilantro and parsley. Taste and adjust seasoning with additional salt and pepper if needed.

Ladle the hot Harira soup into bowls. Serve immediately with fresh lemon wedges on the side for squeezing, as desired.