A warm and hearty Moroccan-inspired soup featuring lentils, chickpeas, and aromatic spices.
Rinse the lentils under cold water and set aside.
Rinsing the lentils removes any debris and helps them cook evenly.
Heat olive oil in a large pot over medium heat.
Ensure the oil is hot before adding the onions to enhance their flavor.
Add diced onion, parsley, cilantro, ginger, and cinnamon to the pot. Sauté until the onion is soft.
Stir frequently to prevent the spices from burning.
Stir in the diced tomatoes and cook for an additional 5 minutes.
Cooking the tomatoes enhances their sweetness and depth of flavor.
Add the lentils, chickpeas, and 4 cups of water to the pot. Bring to a boil.
Adjust the water amount based on your preferred soup consistency.
Reduce the heat to low and simmer for 30 minutes, stirring occasionally.
Simmering allows the flavors to meld together beautifully.
In a mixing bowl, whisk together the flour, tomato paste, chopped cilantro, and lemon juice with 1 cup of water.
Ensure there are no lumps in the mixture for a smooth soup.
Gradually stir the flour mixture into the soup and add the orzo. Cook for another 10 minutes.
Stir constantly to prevent the orzo from sticking to the pot.
Serve the soup hot, garnished with additional fresh herbs if desired.
Pair with crusty bread for a complete meal.
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