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In a large pot, heat olive oil and butter over medium heat until butter is foamy. Add onions and celery and cook, stirring occasionally, until the onions start to soften, 5 to 6 minutes.
Stir in passata, parsley, ground ginger, salt, ground turmeric, black pepper, cinnamon, and saffron. Cook, stirring often, until fragrant, about 1 minute. Stir in vegetable broth and bring to a boil over high heat. Cover pot, reduce heat to low, and simmer for 1 hour. (This time will allow the spices to steep and develop.)
Stir in lentils and rice, cover pot, and cook for 5 minutes. Stir in chickpeas, cover, and cook until both the rice and lentils are almost cooked, about 10 minutes longer.
In a small bowl, whisk together cornstarch and with 1 tablespoon (15ml) water until smooth. Add to the soup and stir well to combine. Increase heat to medium and simmer, uncovered, stirring occasionally, until the harira thickens and lentils are tender, 5 to 8 minutes.
While stirring the soup in a circular motion using a ladle, slowly pour the beaten egg in to form threads, then simmer harira for 1 minute until the eggs are fully cooked. Season with salt, if desired.
Stir in chopped cilantro and serve immediately with lemon wedges and more cilantro leaves.