1. In large heavy saucepan or dutch oven, melt butter over medium heat. Stir in onion and celery and cook, covered, for 7 - 10 minutes or until onion is tender, stirring occasionally.
2. Add cinnamon, tumeric, salt, pepper, ginger, hot pepper sauce and saffron. Cook, stirring, for 2 minutes. Add tomatoes, lentils, chickpeas, and broth. Bring to boil, reduce heat, and simmer, covered, for about 40 minutes or until lentils are tender.
3. Stir in noodles and simmer, covered, about 7 minutes longer or until noodles are just tender In bowl, whisk flour, and 1 cup water until smooth. Whisk flour mixture into soup and simmer, sitrring often for 2 - 4 minutes or until soup is thickened and no raw flour taste remains.
4. Stir in half of the parsley and cilantro, and all of the reamaining lemon juice. Taste and adjust seasonsing, adding up to 1/2 tsp more sale if needed. Garnish with remaining parsley and cilantro.
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