Moroccan Harira Soup

• 1/2 cup lentils
• 1 tablespoon olive oil
• 1 large onion, chopped (2 cups)
• 1/2 cup chopped fresh parsley
• 1/2 cup chopped cilantro
• 1/2 teaspoon ground ginger
• 1/2 teaspoon cinnamon
• 1 (15 ounce) can diced tomatoes, drained, liquid reserved
• 2 cups vegetable broth
• 1 (15 ounce) can chickpeas, rinsed and drained (or garbanzo beans)
• 1/2 cup orzo pasta
• 2 tablespoons flour
• 1/4 cup chopped cilantro
• 2 tablespoons lemon juice
• 1 tablespoon tomato paste (or ketchup)

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.

lentils, olive oil, onion, parsley, cilantro, ground ginger, cinnamon, tomatoes, vegetable broth, chickpeas, orzo pasta, flour, cilantro, lemon juice, tomato paste

Taken from www.food.com/recipe/moroccan-harira-soup-273838 (may not work)