In a medium sauce pot, over medium heat, sauté the onion for 2 minutes, then add the celery, and carrots, continue cooking for another 2 minutes. Stir in turmeric, cinnamon and ginger.
Stir in tomato paste, lentils and chickpeas. Start by adding 5 cups of vegetable stock with the rice, bring to a boil then reduce to a simmer for 30 minutes until lentils are cooked and vegetables are tender. If the soup becomes to thick, then add another 1/2-1 cup of vegetable broth.
In a small bowl, mix together the flour and 1 cup of water until smooth, then stir into soup. Increase heat to a boil then simmer for about 5-10 minutes until it’s thickened. Stir in parsley.
Serve with pita bread and a dollop of Greek yogurt if desire. Garnish with fresh parsley and lemon wedges.
