You might also like these Chicken Soup and Stews From Around the World.
each large bunch fresh coriander, and, parsley
cup chicken or vegetable stock
cup green or brown lentils
can (19 oz) chickpeas, drained, and, rinsed
can (each 19 oz) tomato, drained, and, chopped
tsp each ground cumin, ground ginger, turmeric, and, pepper
cup lemon juice
Tbsp extra virgin olive oil
lemon, thinly, sliced
pitted dates, halved
Chop 1/4 cup each of the coriander and parsley; set aside. Tie together remaining coriander and parsley and place in large saucepan. Add stock and bring to boil. Reduce heat to low; cover and simmer for 15 minutes. Discard herb bundle. Add lentils; cover and simmer for 15 minutes.
Add chickpeas, tomatoes, onions, cinnamon, cumin, ginger, turmeric and pepper; cover and simmer for 30 minutes.
In food processor or blender, purée 3 cups of the soup. Return to pot and heat through. Stir in lemon juice, oil and reserved chopped herbs.
Ladle soup into bowls. Sprinkle with cinnamon; top with lemon slices and dates.