53-Moroccan Harira soup

recipe
HARIRA
. 1/2 cup green lentils
. 1 Tbs olive oil
. 1 large onion, chopped (2 cups)
. 1/2 cup chopped fresh parsley
. 1/2 cup cilantro
. 1/2 tsp ground ginger
. 1 cinnamon stick (I used 1/2 tsp ground cinnamon
. 1 15-oz can chopped tomatoes, drained, liquid reserved
. 2 cups low-sodium vegetable broth
. 1 15-oz can chickpeas, rinsed & drained
. 1/2 cup vermicelli (I used some wheat linguine. I just went by eye for how much pasta. I dunno how to measure pasta).
. lemon wedges, for garnish

TADOUIRA
. 2 Tbs all purpose flour
. 1/4 cup chopped cilantro
. 2 Tbs lemon juice
. 1 Tbs tomato paste

To make Harira:
Harira is the tomato-based soup served in Morocco to break the fast each night during the 40 days of Ramadon. The lentils & chickpeas provide protein, while the spices and herbs stimulate circulation & digestion. Plus the tomatoes & lemon juice offer a healthful dose of vitamin C.

1. Cook lentils in a pot of boiling water 2 min. Drain.

2. Heat oil in a large pot over medium heat. Add onion, parsley, cilantro, ginger, & cinnamon; saute 5 min., or until onion is soft. Stir in tomatoes, and saute 5 min. more.

3. Stir in broth, chickpeas, lentils, reserved tomato liquid, & 3 cups of water. Season with salt and pepper, & bring to a boil. Cover, reduce heat to medium-low, & simmer 45 min, or until lentils are tender, stirring occasionally.

To make Tadouira:
Whisk flour w/ 1 cup water in a bowl. Whisk in cilantro, lemon juice, & tomato paste. Stir Tadouira and pasta into Harira, & cook 3 min., or until noodles are soft. Serve with lemon wedges.