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
 * 1/2 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. Skin the fava beans by squeezing each one between your thumb and forefinger. Set aside. 2. 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. Add the saffron, turmeric, ginger and 8 cups of the water. Bring to a rolling boil. Cover, reduce heat to medium, and add the fava beans. Cover and cook until the beans are tender, 1 hour to 1½ hours (depending on the age of the beans). 3. In a blender or food processor, coarsely chop the tomatoes, parsley and cilantro. Add the tomato mixture, lentils, pepper and cinnamon to the beans. Cover and cook until the lentils are tender, 20 to 25 minutes. 4. In the meantime, bring the remaining 2 cups of water to a boil. Cook the pasta until tender, 6 to 8 minutes .Drain and add to the soup. Stir to blend. Season with salt. 5. Heat through and ladle the soup into individual bowls. Top with fresh cilantro and serve immediately with wedges of lemon.