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• 2 T. oil

• 1 # ground lamb

• 1 large onion, sliced thin

• 5 cloves garlic, smashed

• 1.5 T. tomato paste

• 3 qt. + 1C. water

• 1 can chickpeas, drained and rinsed

• ¾ C. lentils

• 4 roma tomatoes, peeled and chopped

• 4 celery stalks, small dice

• 1.5 tsp. black pepper

• 1.5 tsp. ginger, ground

• 2 sticks cinnamon

• 1 generous pinch saffron

• ¼ C. + 1 T. flour

• 2 ¼ C. water

• ½ C. orzo

• Juice of 1 lemon

• ¾ C. cilantro, chopped

• ¼ C. parsley, chopped

1. In a large pot, heat the oil over medium high heat. Add the lamb, onion, and garlic and season with salt and pepper. When the lamb is cooked and the onions are translucent, add the tomato past and let cook in and caramelize slightly 1-2 minutes.

2. Next add the water, chickpeas, lentils, tomatoes, celery, pepper, ginger, cinnamon, and saffron. Bring to a boil and then reduce to a simmer. Simmer for 15-20 minutes until the lentils are half cooked. (add more water if necessary if the lentils soak up too much water.

3. Meanwhile, place the flour in a small pan. Slowly add the water, stirring well to ensure no lumps form. Stirring frequently, cook over medium heat until the mixture has thickened. When thick, reduce the heat to low and let simmer, stirring frequently, for 10 minutes to cook out the raw starchiness of the flour.

4. Making sure the soup is at a rolling simmer, add the flour water mixture slowly, while stirring, to the soup. Continue cooking until the soup is has thickened and has a creamy consistency.

5. When the soup has thickened, add the orzo, lemon juice, cilantro, and parsley. Continue cooking the soup until the orzo is al dente. Check for a final seasoning of salt and pepper.