Ingredients
1/2 Cup Water
1 Onion, chopped
4 Stalks Celery, chopped
6 Cups Vegetable broth
1 1/2 Cups Tomatoes, chopped
1 Cup Dried red lentils
15 Ounce Can Chickpeas, drained and rinsed
1 Bay leaf
1/2 Tsp Ground cinnamon
1/2 Tsp Ground ginger
1/2 Tsp Ground turmeric
1/4 Tsp Ground coriander
1/4 Tsp Pepper
1/2 Cup Orzo
1/2 Cup Cilantro, chopped
2 Tbsp Fresh lemon juice
Directions
1.
Pour 1/2 cup of water into a large soup pot along with the onion and celery. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the broth, tomatoes, lentils, chickpeas, bay leaf, cinnamon, ginger, turmeric, coriander, and black pepper. Bring to a boil, reduce the heat to a simmer, then cover and simmer until the lentils are tender, about 45 minutes.
2.
Stir in the orzo, cilantro, and lemon juice. Cook 10 minutes longer, until the orzo is al dente.
3.
Serve hot.