Moroccan Ramadan Soup

Description
As classic as Casablanca, this Moroccan soup has a combination of heady spices that fill the air with a longing for exotic places. Traditionally made with lamb, this is a lighter version and a great choice for vegetarians.

Ingredients

 * 1 teaspoon olive oil
 * 1/4 cup chopped white onion
 * 1 clove garlic, peeled and crushed
 * 1/4 cup chopped celery
 * 16 ounce canned crushed tomatoes in juice
 * 2 cups chicken stock
 * 1/4 cup garbanzo beans
 * 1/8 cup lentils
 * 1/4 teaspoon ground black pepper
 * 1/4 teaspoon ground cinnamon
 * 1/4 teaspoon cumin
 * 1/4 teaspoon turmeric
 * 1/4 cup vermicelli, broken into 2 inch pieces
 * 1 tablespoon flour
 * 1 teaspoon lemon juice
 * 1 tablespoon fresh cilantro leaves, stems removed
 * 1 tablespoon fresh Italian parsley, stems removed

Directions

 * 1) In a medium stockpot, heat olive oil until sizzling.
 * 2) Add the onion, garlic and celery, cooking until translucent.
 * 3) Add tomatoes, chicken stock, garbanzo beans, lentils, black pepper, cinnamon, cumin and turmeric to the stockpot.
 * 4) Cook over low heat for 40 minutes, or until the garbanzo beans and lentils become tender.
 * 5) Add the vermicelli to the soup.
 * 6) Mix flour with lemon juice and form into a paste.
 * 7) Add flour paste gradually to the soup until the soup thickens.
 * 8) Simmer for an additional 3 minutes.
 * 9) Stir in cilantro and Italian parsley.

Contributed by:
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 * World Recipes Y-Group