In a large stock pot, heat olive oil over medium-high heat. Add onion and turmeric. Saute a few minutes, until onion softens and turns golden. Add chopped squash, red pepper and celery.
Continue cooking, stirring often, for another 5 minutes.
Stir in tomatoes, chickpeas, broth and saffron or ras en hanout. Reduce heat to medium-low and let harira simmer, uncovered, for 45 minutes to an hour.
Add broken noodles and dissolved yeast. Squeeze in the lemon juice. Season with sea salt and pepper. Stir in chopped cilantro just before serving.
Serve with extra lemon wedges if desired.