Heat the oil in a deep saucepan and add in the meat, turmeric, saffron, coriander, parsley, onion and celery. Season with salt and stir.

Add in a cup of water and stir over low heat for 5 to 10 minutes.

Pour 2 liters of boiled water over the meat mixture and add in the lentils and chickpeas. Simmer covered over low heat for about 50 minutes.

Then add in the tomato juice, tomato paste and cumin and cook for another 20 minutes.

Meanwhile, in a bowl mix the flour with half a liter of cold water. Whisk well to prevent the formation of lumps and strain.

Pour the flour and water mixture over the soup and mix slowly to prevent lumps.

Finally, add in the vermicelli and stir constantly for about 5 to 10 minutes. By then you should have a thick soup.

To serve, squeeze the lemon over the harira soup.