This is a very thick, hearty stew, which is delicious on a cool fall evening with a loaf of fresh bread.
Prep Time: 15 min
Cook Time: 60 min
Place the onion, celery and garlic in a large soup pot with about 2 tablespoons of the vegetable broth. Cook, stirring frequently, until vegetables become softened slightly. Add remaining vegetable broth, tomatoes, garbanzos, lentils, tomato paste, lemon juice and all of the spices to the pot. Mix well, bring to a boil, reduce heat, cover and cook for about 40 minutes until lentils are tender. Add orzo and cook for another 15 minutes. Stir in fresh cilantro and parsley and serve at once.