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Olive Oil (2 Tbsp)
in a large soup pot and add the
Salt (to taste)
and cook for a few minutes, until translucent.
Celery (3 stalks)
and cook for a few more minutes.
Green Chili Pepper (1)
Garlic (2 cloves)
, half the
Fresh Cilantro (1/4 cup)
Fresh Parsley (1/4 cup)
. Cook for 2 minutes.
Ground Black Pepper (1 tsp)
Ground Cinnamon (1 tsp)
Ground Cumin (1 tsp)
Ground Allspice (1/2 tsp)
Ground Ginger (1 tsp)
Ground Coriander (1/2 tsp)
Smoked Paprika (1 tsp)
It should come together like a paste. If not, add water.
Once it comes together, add the
and cook until softened.
Stewed Tomatoes (1 can)
Vegetable Stock (4 cups)
Water (4 cups)
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 Tbsp)
Canned Chickpeas (1/2 cup)
Orzo Pasta (1/3 cup)
All-Purpose Flour (1/4 cup)
. Pour it in slowly as you stir the pot.
When the orzo is cooked through, temper the
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.
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