INGREDIENTS
4
Celery stalks
1/2 cup
Chickpeas, dried
2 tbsp
Cilantro, fresh
1/2 tsp
Coriander, ground
1/2 cup
Dates, pitted
2 tbsp
Flat-leaf parsley, fresh
3
Garlic cloves
1/2 tsp
Ginger, ground
1
Lemon, wedges
1 cup
Lentils, yellow
1
Onion, medium
4
Tomatoes, ripe
1 tbsp
Tomato paste
8 cups
Vegetable stock, homemade or low-sodium store-bought
1 tbsp
Lemon juice, fresh
5 oz
Orzo or vermicelli
1
Cinnamon stick
1/8 tsp
Cloves, ground
1/4 tsp
Nutmeg, ground
1/2 tsp
Paprika, sweet
1/4 tsp
Pepper, freshly ground
3 tsp
Salt, coarse
1/2 tsp
Turmeric
2 tbsp
Olive oil, extra-virgin
4 cups
Water