In a small bowl, combine the flour with ¼ cup (60 ml) of the water. Set aside.
In a large pot over medium-high heat, brown the meat in the oil. Season with salt and pepper. Add the celery, onion, cilantro stems and ginger. Cook for 2 minutes. Add the spices and cook for 1 minute, stirring to coat the meat and vegetables. Add the remaining water, the tomatoes and harissa. Bring to a boil. Simmer, partially covered, for 1 hour or until the meat is tender.
Add the lentils and chickpeas. Cook for 20 minutes. Stir in the pasta and the flour-water mixture. Cook for 10 minutes. Slowly drizzle the egg into the hot soup. Cook for 1 minute without stirring. Mix well. Adjust the seasoning.
Serve the soup in bowls. Garnish with the cilantro leaves and serve with lemon wedges.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.