1. Cook lentils in pot of boiling salted water for 2 minutes. Drain. 2. Heat oil in large pot over medium heat. Add onion, parsley, cilantro, ginger, and cinnamon. Saute 5 minutes or until onion is soft. 3. Stir in tomatoes and saute 5 minutes more. 4. Stir in broth, chickpeas, lentils, reserved tomato liquid, and 3 cups water. 5. Season with salt and pepper and bring to a boil. 6. Reduce heat to medium-low and simmer 45 minutes or until lentils are tender, stirring occassionally. 7. In separate bowl, whisk flour with 1 cup water. 8. Whisk in cilantro, lemon juice and tomato paste. 9. Add mixture to soup. 10. Add orzo to soup. 11. Cook for 5 minutes or until orzo is soft. ---------------------------------------------------------------------------
Nutrition
Ingredients
