Ramadan Soup of Fava Beans and Lentils

Ingredients

 * 1 cup small, dried fava beans, soaked overnight and drained
 * 2 tablespoons olive oil
 * 2 onions, finely diced
 * 2 pounds Lamb shoulder chops, cut into ½-inch cubes
 * 8 Spanish saffron threads, toasted and crushed
 * 1 teaspoon ground turmeric
 * 2 teaspoons ground ginger
 * 10 cups water
 * 10 tomatoes (about 3 pounds), peeled, seeded and coarsely chopped
 * 30 fresh flat-leaf parsley sprigs, tied with cotton string
 * 15 fresh cilantro sprigs, tied with cotton string
 * 1 cup dried lentils, rinsed, picked free of impurities, and drained
 * 1 teaspoon pepper
 * 1 teaspoon ground cinnamon
 * ½ cup crushed vermicelli, orzo oracini di pepe
 * salt to taste
 * lemon wedges for serving

Directions

 * 1) To toast saffron threads, place in a small nonstick skillet and stir constantly over medium-high heat for 2 to 3 minutes, then crush between your fingers or pound in a mortar with a pinch of salt.
 * 2) Skin the fava beans by squeezing each one between your thumb and forefinger.
 * 3) Set aside.
 * 4) In a large soup pot over medium-high heat, heat the oil and sauté the onions and meat until the onions are tender, 4 to 5 minutes.
 * 5) Add the saffron, turmeric, ginger and 8 cups of the water.
 * 6) Bring to a rolling boil.
 * 7) Cover, reduce heat to medium, and add the fava beans.
 * 8) Cover and cook until the beans are tender, 1 hour to 1½ hours (depending on the age of the beans).
 * 9) In a blender or food processor, coarsely chop the tomatoes, parsley and cilantro.
 * 10) Add the tomato mixture, lentils, pepper and cinnamon to the beans.
 * 11) Cover and cook until the lentils are tender, 20 to 25 minutes.
 * 12) In the meantime, bring the remaining 2 cups of water to a boil.
 * 13) Cook the pasta until tender, 6 to 8 minutes.
 * 14) Drain and add to the soup. Stir to blend.
 * 15) Season with salt.
 * 16) Heat through and ladle the soup into individual bowls.
 * 17) Top with fresh cilantro and serve immediately with wedges of lemon.