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 ==
# In a medium stockpot, heat olive oil until sizzling.
# Add the Onion, garlic and celery, cooking until translucent.
# Add tomatoes, chicken stock, garbanzo beans, Lentils, black pepper, cinnamon, cumin and turmeric to the stockpot.
# Cook over low heat for 40 minutes, or until the garbanzo beans and Lentils become tender.
# Add the vermicelli to the soup.
# Mix flour with lemon juice and form into a paste.
# Add flour paste gradually to the soup until the soup thickens.
# Simmer for an additional 3 minutes.
# Stir in cilantro and Italian parsley.
== Contributed by ==
This Y-group is international. Good food from all parts of the world. A place where we can share the wonderful food from all over the world.
* World Recipes Y-Group
Category:Chicken stock and broth Recipes
Category:Italian parsley Recipes
Category:Lamb Recipes
Category:Lentil Recipes
Category:Recipes that need photos
Category:Turmeric Recipes
Category:Vermicelli Recipes
Category:World Recipes