Rinse the lentils and drain the chickpeas. Dice the onions finely and mince the garlic. Chop the fresh cilantro and parsley, keeping stems and leaves separate. Dice the tomatoes into small pieces.

In a large stockpot, heat olive oil over medium heat. Add the diced onions and cook until softened, about 5 minutes. Add the minced garlic, grated ginger, ground turmeric, ground cinnamon, and black pepper. Stir for 1-2 minutes until fragrant.

Add the beef chunks to the pot and brown on all sides, about 5 minutes. Pour in 8 cups of water and add the herb stems (reserve the leaves). Bring to a boil, then reduce heat and simmer for 30 minutes.

Add the lentils, chickpeas, diced tomatoes, and tomato paste to the pot. Season with salt. Stir well and continue simmering for 30 minutes, stirring occasionally.

In a small bowl, whisk together the flour with 1 cup of cold water until smooth with no lumps. This is the tedouira mixture.

Slowly pour the flour mixture into the soup while stirring constantly to prevent clumping. Add the chopped herb leaves (cilantro and parsley). Simmer for an additional 10-15 minutes until the soup has thickened to a creamy consistency.

Taste and adjust seasoning with additional salt and pepper if needed. The soup should be thick enough to coat the back of a spoon. Serve hot with lemon wedges on the side for squeezing.