Moroccan Harira Soup - cooking recipe

Ingredients

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)

Preparation

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.