Moroccan Harira

Harira:
1/2 cup green lentils
1 T. olive oil
1 large onion, chopped (2 cups)
1/2 cup chopped fresh parsley
1/2 cup chopped cilantro
1/2 t. ground ginger
1 cinnamon stick
1 15 oz. Can chopped tomatoes, drained, liquid reserved
2 cups low-sodium vegetable broth
1 15 oz. Can chickpeas, rinsed and drained
1/2 cup vermicelli
lemon wedges, for garnish

tadouira:
2 T. all purpose flour
1/4 cup chopped cilantro
2 T. lemon juice
1 T. tomato paste

harira: cook lentils in pot of boiling salted water 2 minutes. Drain.
Heat oil in large pot over medium heat. Add onion, parsley, cilantro, ginger, and cinnamon; sauté 5 minutes or until onion is soft. Stir in tomatoes and sauté 5 minutes more.
Stir in broth, chickpeas, lentils, reserved tomato liquid, and 3 cups water. Season with salt and pepper and bring to the boil. Cover, reduce heat to medium-low and simmer 45 minutes, or until lentils are tender, stirring occasionally.

Tadouira: whisk flour with 1 cup water in bowl. Whisk in cilantro, lemon juice, and tomato paste. Stir tadouira and vermicelli into harira and cook 3 minutes, or until noodles are soft. Serve with lemon wedges.