Preparation time: 20 min (plus 1 hour to soak lentils)
Cooking time: 35min
1 cup lentils (I used red ones)
1 tbsp olive oil
1 onion, chopped
1 tsp ground cinnamon
1 x 410g can chopped tomatoes
1/4 cup tomato paste
8 cups water or chicken soup
100g thin spaghetti
1 tbsp lemon joice
1 x 300 g can chickpeas, drained and rinsed
1/4 cup freshly chopped flat-leaved parsley
2 tbsp freshly chopped coriander
Place lentils in a bowl, cover with cold water and let
stand for an hour.
Drain, then rinse and drain again.
Heat oil in a large saucepan, fry onion and celery for 1 minute. Add
ginger and cinnamon and cook for 30 seconds.
Stir in the tomatoes with the joice, the tomato paste and the water
or stock. Bring to the boil, then reduce heat and let simmer for 10
Stir in the lentils and simmer for 15 minutes or until the lentils are
tender. Add the spaghetti and lemon joice, then simmer for another 10
minutes or spaghetti is cooked.
Add the chickpeas, parsley and coriander. Cook, stirring, until heated
through, about 5 minutes. Serve hot and enjoy!