1. Heat the butter and oil in a large stockpot set over medium-high heat. Add the onions and cook, stirring occasionally, until they soften, about 6 minutes. 2. Meanwhile, in a blender or food processor, combine the tomatoes, cilantro, salt and pepper. Process until smooth. 3. Add the ginger, cinnamon, turmeric, and cumin to the onions and cook for 1 minute, stirring. Add the tomato mixture to the onions and bring to a boil. Add the lentils and 8 cups of water. 4. Cover and reduce the heat to low. Simmer until the lentils are tender, about 30 to 45 minutes. 5. Add the chickpeas and raise the heat, bringing the soup to a low boil. 6. Add the pasta and cook until tender, 6 to 8 minutes. 7. Ladle the soup into bowls and serve with lemon wedges. ---------------------------------------------------------------------------
Nutrition
Ingredients
