Ingredients
Original recipe: 4 servings. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 2 tbspOlive oil
- 150 gOnion, finely diced
- 100 gCelery, finely diced
- 3 cloveGarlic, minced
- 1 tspGround ginger
- ½ tspGround cinnamon
- ½ tspGround turmeric
- 400 gCanned chopped tomatoes
- 100 gDry red lentils, rinsed
- 240 gCanned chickpeas, drained and rinsed
- 1100 mlWater, divided
- ¾ tspFine salt
- 40 gThin wheat vermicelli, broken
- 15 gAll-purpose flour
- 15 gParsley, chopped
- 15 gCilantro, chopped
- 2 tbspLemon juice
Make it
- Warm the oil in a 3-liter pot over medium heat. Cook the onion and celery for 7 minutes, stirring until softened. Add the garlic, ginger, cinnamon and turmeric; stir for 30 seconds without letting the spices darken.
- Add the tomatoes, lentils, chickpeas, 1 liter of the water and the salt. Bring to a boil, then simmer partly covered for 20 minutes, until the lentils are soft.
- Stir in the vermicelli and simmer for 5 minutes. Whisk the flour with the remaining 100 ml cold water until smooth, then pour it slowly into the bubbling soup while stirring. Simmer for 5 minutes to cook the flour and pasta fully.
- Fold in the parsley, cilantro and lemon juice. The soup should pour easily while lightly coating a spoon. Divide among four bowls and serve hot.
Ingredients, recipe context & sources
Ingredient flags: Wheat. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.