moroccan harira soup

Ingredients

• 2 tablespoons olive oil
• 1 - 1 1/2 pounds blade steak (aka chuck steak), cubed into bite-size pieces
• freshly ground mixed peppercorns, to taste
• 2 cups yellow onions, diced
• 1 cup celery, diced
• ground Himalayan pink salt, to taste
• 3/4 cup diced red peppers
• 3/4 cup diced green peppers
• 2 tablespoons tomato paste
• 1 tablespoon ginger, minced
• 4 cloves (large) garlic, pressed
• 1/2 tablespoon smoked paprika
• 1/2 tablespoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper
• 1 can diced tomatoes (15 oz)
• 5 cups low-sodium beef broth
• 1 cup water
• 1 can chickpeas, drained and rinsed (19 oz./540ml)
• 3/4 cup green lentils, rinsed
• 1 tablespoon corn starch
• 1/2 cup cold water
• 1/2 cup fresh cilantro, chopped and divided
• 1/2 cup fresh parsley, chopped and divided
• 1/2 cup vermicelli or spaghettini pasta, broken into 1/2-inch pieces
• 1 1/2 tablespoons freshly squeezed lemon juice