Libyan hrira (Hrira)

Instructions

1. Soak the lentils for 30 minutes in lukewarm water, then rinse them. If you're using dried chickpeas, soak them the night before and cook them separately.
2. In a large pot, sauté the sliced onion in the olive oil over medium heat for 5 minutes, until translucent.
3. Add the chopped garlic, the diced celery, the cumin and the paprika, and stir for 1 minute to release the aromas.
4. Stir in the grated tomatoes and the tomato paste, then cook for 5 minutes, stirring.
5. Add the lentils, the chickpeas and the water. Bring to a boil, then reduce the heat and simmer for 40 minutes, covered.
6. Dissolve the flour in a little cold water, pour it into the soup while stirring to thicken, and cook for another 10 minutes.
7. Finely chop the coriander, add it at the end of cooking with the chili, salt and pepper, then adjust the seasoning.
8. Serve very hot, with a drizzle of lemon juice if you like, and bread for dipping.