Heat Olive Oil (2 tablespoon) in a large soup pot and add the Onion (1) and Salt (to taste) and cook for a few minutes, until translucent.
Then Celery (3 stalk) and cook for a few more minutes.
Add the Green Chili Pepper (1), Garlic (2 clove), half the Fresh Cilantro (1/4 cup), and Fresh Parsley (1/4 cup). Cook for 2 minutes.
Add in Ground Black Pepper (1 teaspoon), Ground Cinnamon (1 teaspoon), Ground Cumin (1 teaspoon), Ground Allspice (1/2 teaspoon), Ground Ginger (1 teaspoon), Ground Coriander (1/2 teaspoon) and Smoked Paprika (1 teaspoon).
It should come together like a paste. If not, add water.
Once it comes together, add the Tomato (3) and cook until softened.
Now add Stewed Tomatoes (1 can), Vegetable Stock (4 cup), Water (4 cup), and Brown Lentils (1/3 cup). Bring to a boil, then cover and reduce heat to medium-low. Let it simmer for about 10-15 minutes, or until the lentils are cooked.
Thicken the soup by adding Tomato Paste (2 tablespoon), Canned Chickpeas (1/2 cup), Orzo Pasta (1/3 cup), and All-Purpose Flour (1/4 cup). Pour it in slowly as you stir the pot.
When the orzo is cooked through, temper the Egg (2) in separate bowl by ladling about 1/4 cup of the broth into the bowl of whisked egg, continuing to whisk to slowly bringing it to temperature, then add the egg to the pot.
Just prior to serving, stir in a bit of the remaining cilantro and parsley mix.