7cupsvegetable stockor 2 stock cubes dissolved in 7 cups water
1candrained chickpeas15 oz (400 g)
1/2cupvermicelli noodles50 g
2lemons, juiced1/4 cup juice
2tablespoonflour, dissolved in 1/4 cup water*use cornstarch if gluten free
Start by adding the lentils to a bowl of water and soaking as you prepare the rest of the ingredients, this helps them cook through faster.
Heat oil in a large saucepan over medium heat, and add the onions, celery and carrots. Saute for 6-8 minutes, until onions soften and turn golden brown.
Add all the spices, the chopped parsley and chopped coriander, the tomato sauce, and the vegetable stock. Bring the pot to a boil, then add the drained chickpeas and drained lentils. Reduce heat and simmer for 25 minutes or until chickpeas and lentils are tender.
Add the vermicelli, and let it boil for 3-4 minutes or until tender. Add the lemon juice, and the flour water mixture. Let it simmer another minute or until it thickens, then taste for seasoning and add salt and pepper if necessary.
Recipe can be made GF by replacing vermicelli noodles with GF noodles or rice, and replacing flour/water mixture with cornstarch/water or omitting thickener entirely.Leftover soup can be stored for 3-4 days in the fridge, or frozen for 3-4 months.