Gather all ingredients.

Heat olive oil in a stock pot over medium-high heat and cook cubed lamb until nicely browned and some of the fat has rendered.

Toss in diced onion and a generous pinch of salt. Cook, stirring often, until onion is soft and lightly browned.

Season with smoked paprika, coriander, cumin, ground ginger, black pepper, and cinnamon. Add minced garlic and cook and stir until fragrant.

Add tomato paste and cook and stir for about 1 minute.

Add chicken broth, crushed tomatoes, and celery; stir until well combined. Add water and bring to a boil over high heat.

Once the soup is boiling, add chickpeas and green lentils; season with salt to taste. Reduce heat to medium-low and simmer, stirring occasionally.

Mix flour and cold water in a small bowl and drizzle slurry into the soup to thicken.

Bring back to a simmer and add 1/2 of the cilantro and 1/2 of the parsley; stir to combine.

Simmer on medium-low heat until meat and lentils are perfectly tender and soup has thickened.

Stir in vermicelli pasta and cook until tender.

Taste and adjust seasoning with cayenne and salt. Add remaining chopped cilantro and parsley, and drizzle lemon juice into the soup.