Middle Eastern red lentil soup with dates

This one is for the dare devils. The flavours are a bit exotic in that sense that they are Middle Eastern. Very warm, comforting dish. 

If you feel like it, can be eaten with a piece of Turkish bread. 

INGREDIENTS FOR 2 PERSONS

- Italian Tomato broth
- 2 celery stalks
- 1 onion
- 1 garlic clove
- 1 table spoons of fennel seeds
- 1 table spoon of cinnamon powder
- 8 small dates
- 100g red lentils (dried or canned)
- 150g minced meat
- toppings: cilantro, chili flakes


PREPARATION

Start with heating some olive oil and throw in the onion, garlic and celery. 
Let simmer for a few minutes and then add 1/2 of the fennel seeds, 1/2 of the cinnamon and dates. Bake for 2 minutes and add the broth. 

Now if you're using dried lentils, than rinse them and add them to the other ingredients. Since they need about 15 minutes, you should add a small glass of water in order for your broth not to totally disappear. Make sure you do this on a low heat.
If you're using canned lentils, just add them to the broth, let them heat up and this is it. 

Put the minced meat in a pan, add 1/2 of the fennel seeds, 1/2 of the cinnamon powder and chili flakes and let fry for a few minutes on a high heat. 

Serve the broth with lentils, add the minced meat and top off with cilantro.