Harira (Maghrebi Lamb and Vegetable Soup)

Directions:
Soak garbanzos overnight (≥12 h) in large bowl of cold water.
Cut meat into small pieces.
Fry meat, together with salt and finely chopped (use Robot-Coupe food processor) celery and onions, in stockpot over medium heat for 3 to 4 min, stirring.
Add 1 L water and cinnamon, cover, and cook for 30 min at low heat.
Add drained garbanzos and lentils, cover, and let simmer for 1 h.
Meanwhile, mix the diced tomatoes and tomato paste using the Mini MP 240 V.V. immersion blender.
Mince cilantro, parsley, and peeled ginger together with white pepper and 1 T coarse sea salt in food processor bowl.
Add the blended tomatoes, minced herbs, saffron, and 2 L hot water to the stockpot.
Let simmer for 10 min without covering.
While simmering, combine cornstarch with some water and pour into stockpot, stirring constantly to avoid lumps.
The harira must have a velvety texture.
Add lemon before serving.