Ingredients
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1/2 cup lentils
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1 tablespoon olive oil
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1 large onion, chopped (2 cups)
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1/2 cup chopped fresh parsley
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1/2 cup chopped cilantro
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1/2 teaspoon ground ginger
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1/2 teaspoon cinnamon
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1 (15 ounce) can diced tomatoes, drained, liquid reserved
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2 cups vegetable broth
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1 (15 ounce) can chickpeas, rinsed and drained (or garbanzo beans)
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1/2 cup orzo pasta
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2 tablespoons flour
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1/4 cup chopped cilantro
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2 tablespoons lemon juice
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1 tablespoon tomato paste (or ketchup)
Instructions
- Cook lentils in pot of boiling salted water for 2 minutes. Drain.
- Heat oil in large pot over medium heat. Add onion, parsley, cilantro, ginger, and cinnamon. Saute 5 minutes or until onion is soft.
- Stir in tomatoes and saute 5 minutes more.
- Stir in broth, chickpeas, lentils, reserved tomato liquid, and 3 cups water.
- Season with salt and pepper and bring to a boil.
- Reduce heat to medium-low and simmer 45 minutes or until lentils are tender, stirring occassionally.
- In separate bowl, whisk flour with 1 cup water.
- Whisk in cilantro, lemon juice and tomato paste.
- Add mixture to soup.
- Add orzo to soup.
- Cook for 5 minutes or until orzo is soft.