Moroccan Harira Soup

I had this soup a few times while in Morocco but the recipes I found all have a lot more ingredients . . . which means a thicker soup.  I used a vegetarian version as the base and I added lamb.   I left out the vermicelli that is added at the end.   I think having lentils (2 kind) and chick peas provides enough density.   The spices that are used make this a flavorful bowl of soup:  cinnamon, ginger, pepper, cayenne, turmeric, garlic, cumin, saffron, fresh cilantro with a base of stewed tomatoes and onions/celery.  I have eaten this for breakfast, lunch and dinner.

Here is a link to the recipe I used, but you can google "harira" and find many recipes.
Recipe from NY Times