Ramadan Soup

• 2 cups water
• 2 cups vegetable broth
• 1 34 cups yellow onions, diced
• 12 cup dried lentils
• 12 cup tomato puree
• 34 teaspoon salt
• 14 teaspoon saffron thread, crushed
• 14 teaspoon black pepper
• 12 cup dried lima beans
• 13 cup celery, chopped
• 14 cup cilantro, chopped
• 14 cup parsley, chopped
• 1 teaspoon tomato paste
• 1 (15 ounce) can chickpeas, rinsed and drained
• 8 lemon wedges

1. Place first 8 ingredients on large saucepan; bring to a boil.
2. Cover, reduce heat, simmer 20 minutes.
3. Stir in beans and next 5 ingredients; bring to a boil.
4. Cover, reduce heat, and simmer 20 min or until vegetables are tender.
5. Serve with lemon wedges.

water, vegetable broth, yellow onions, lentils, tomato puree, salt, saffron thread, black pepper, beans, celery, cilantro, parsley, tomato paste, chickpeas, lemon wedges

Taken from www.food.com/recipe/ramadan-soup-443095 (may not work)