Harira

1¼lbs. boneless leg of lamb, trimmed and cut into cubes
1/2 tsp. salt
1 tbsp. olive oil
1 cup chopped onion
1 tbsp. tomato paste
4 cups water
1 cup drained canned chickpeas
1/2 tsp. cinnamon
1/4 tsp. red pepper
2 cups chopped tomato
1/2 cup dried small red or brown lentils
1/2 cup chopped red bell pepper
1/2 cup hot cooked angel hair
1 tbsp. minced fresh cilantro
1 tbsp. fresh lemon juice

Sprinkle the lamb with salt and black pepper. Heat oil in a large Dutch oven
over high heat. Add lamb; cook 5 minutes or until browned, stirring
occasionally. Add onion; cook 1 minute, stirring frequently. Stir in tomato
paste; cook 1 minute, stirring frequently. Stir in water, chickpeas,
cinnamon, and ground red pepper. Bring to a boil; reduce heat, and simmer
30 minutes.

Stir in tomato, lentils, and bell pepper. Bring to a boil; reduce heat, and
simmer 30 minutes or until lentils are tender. Stir in pasta, cilantro, and
juice; cook 1 minute or until thoroughly heated.