Moroccan Ramadan Soup

Ingredients

• olive oil
  1 teaspoon
• chopped white Onion
  1/4 cup
• garlic

  peeled and crushed
  1 clove
• chopped celery
  1/4 cup
• canned crushed tomatoes in juice
  16 ounce
• chicken stock
  2 cups
• garbanzo beans
  1/4 cup
• Lentils
  1/8 cup
• ground black pepper
  1/4 teaspoon
• ground cinnamon
  1/4 teaspoon
• cumin
  1/4 teaspoon
• turmeric
  1/4 teaspoon
• vermicelli

  broken into 2 inch pieces
  1/4 cup
• flour
  1 tablespoon
• lemon juice
  1 teaspoon
• fresh cilantro leaves

  stems removed
  1 tablespoon
• fresh Italian parsley

  stems removed
  1 tablespoon