1 hour 30 minutes
This hearty soup is traditionally used to break the fast of Ramadan and is usually eaten as a main course.
Heat oil in a saucepan.
Add chopped onion & celery
Cook for 4 minutes
Add the cinnamon, turmeric, paprika, parsley and 2 tbsp coriander cook for 2 mins while stirring
Add the chopped tomatoes and cook for a further 2 minutes
Add the veg stock, red lentils, and chickpeas
Simmer gently for 50 minutes.
Add the orzo and simmer for a further 15 minutes. Stirring occasionally to stop the pasta from sticking
Take off the heat, check the seasoning and stir in the remaining coriander
2tbsp olive oil
1 onion finely chopped
1 stick of celery finely chopped
200g chopped tomatoes
1 1/2 litres veg stock
150g red lentils
3tbsp roughly chopped coriander
1tbsp chopped flat-leaf parsley