Moroccan Harira

This is pretty involved, but it's well-worth it. I plan on making naan later on to go with it. Recipe is from Vegetarian Times' article The Soup Cure - healing soups other than chicken noodle. I'm planning on making several of the soups, so be prepared. ;-)

Haria
1/2 Cup Lentils (For Americans such as X and I, these will be found in the dried beans section.)
1 Tbs. olive oil (or as needed)
1 large onion, chopped (2 cups)
1/2 cup chopped fresh parsley
1/2 cup chopped cilantro
1/2 tsp. ground ginger
1 cinnamon stick (or three tsps)
1 15-oz can chickepeas (garbanzo), rinsed and drained
2 cups low-sodium vegetable broth
1 15-oz can chopped tomatoes, drained, liquid reserved
(You can use diced if you can't find them.)
1/2 cup vermicelli
Lemon wedges, for garnish (We skipped, they're not in season)

Tadouira
2 tbs. all-purpose flour
1/4 cup chopped cilantro
2 tbs. lemon juice
1 tbs. tomato paste

1. To make Harira: Cook lentils in pot of boiling salted water 2 minutes. Drain.
2. Heat oil in large pot over medium heat. Add onion, parsley, cilantro, ginger, and cinnamon; sauté 5 minutes, or until onion is soft. Stir in tomatoes, and sauté 5 minutes more.
3. Stir in broth, chickpeas, lentils, reserved tomato liquid, and 3 cups of water. Season with salt and pepper, and bring to a boil. Cover, reduce heat to medium-low, and simmer 45 minutes, or until lentils are tender, stirring occasionally.
4. To make Tadouira: Whisk flour with 1 cup water in bowl. Whisk in cilantro, lemon juice, and tomatoe paste. Stir Tadouira and vermicelli into Hairqa, and cook 3 minutes, or until noodles are soft. Serve with lemon wedges.

Nutritional Info:
Per Serving (8 altogether): 179 Cal; 7 G Prot; 3 G Total Fat (0.5 G Sat. Fat); 33 G Carb; 0 MG Chol; 537 MG Sod; 6 G Fiber; 5 G Sugars