LAMB AND CHICKPEA SOUP WITH LENTILS

Steps:

• In a large, heavy pot, combine the water, tomatoes, onion, lamb, chickpeas, lentils, olive oil, tomato paste and cumin.
• Bring to a boil, stirring to dissolve the tomato paste.
• Reduce the heat to low and simmer for 45 minutes, stirring occasionally.
• Add the rice and simmer for 10 minutes.
• In a small bowl, whisk 1 cup of the soup into the flour.
• Whisk the slurry into the soup and simmer until thickened, about 15 minutes longer.
• Stir in the parsley and cilantro.
• Season the soup with salt and pepper and serve.
• Serve with warm pita bread if desired.
• The soup can be refrigerated for up to 3 days.