6cups(1½Liters)vegetable brothor more if you add pasta. You can add more or less broth based on your preference.
1can (15 ounces)(400grams)crushed tomatoes
½cup(100grams)dried green lentilsor brown lentils. Substitute 1 small can of lentils for dried lentils. In this case, only simmer the soup for 20 minutes and add half the vegetable broth.
¼cup(50grams)flouroptional. Substitute 2 tablespoons cornstarch for gluten-free.
5ounces(140grams)angel hair pastaor moroccan vermicelli made from hard wheat flour (not asian rice vermicelli). Substitute about 1½ cup of cooked rice.
Heat 2 tablespoons olive oil in a large pot or Dutch oven. Add 1 large onion, 1 stalk celery (both chopped) and sauté for 4 minutes until translucent.Add 2 cloves garlic (pressed), 2 tablespoons tomato paste, 2 teaspoons ground ginger, 2 teaspoons turmeric powder, 1 teaspoon ground cumin, ¼ teaspoon red pepper flakes, 1 pinch saffron (optional), and ¼ teaspoon cinnamon (optional).Cook for 1 more minute or until fragrant. Add a splash of water if the pan dries.
Stir in 6 cups vegetable broth, 1 can (15 ounces) crushed tomatoes, ½ cup dried green lentils (rinsed), 1 can (15 ounces) chickpeas (drained).Season with 1½ teaspoon salt and ⅛ teaspoon black pepper.
Bring to a boil then lower the heat and simmer for 30 to 45 minutes or until the lentils are cooked.Stir occasionally to prevent the legumes from sticking to the bottom of the pan. Add more vegetable broth if the pan gets dry.
Stir in 1 handful parsley, 1 handful cilantro, 1 handful celery leaves, all chopped.Optional step: whisk ¼ cup flour in 1 cup of water and add it to the soup to make it extra velvety and creamy.Optional step: break it5 ounces angel hair pasta Moroccan vermicelli, or cooked rice. If you add pasta, you'll probably need 1 more cup of broth or water.
Finish cooking, stirring often, until the pasta is al dente.Serve in a bowl. Garnish with lemon wedges or preserved lemons, fresh cilantro or parsley leaves, and optionally a dollop of Greek yogurt.