Moroccan Lentil and Chickpea Soup

INGREDIENTS

• 2 tablespoons butter
• 2 onions, chopped
• 1 celery rib, chopped
• 1 teaspoon ground cinnamon
• 1/2 teaspoon turmeric
• 1/2 teaspoon salt (or to taste)
• 1/2 teaspoon ground pepper (or more to taste)
• 1/4 teaspoon ground ginger
• 1/4 teaspoon hot pepper sauce
• 1 pinch saffron (large pinch, crumbled)
• 1 (28 ounce) can diced tomatoes, pureed
• 1 cup brown lentils
• 1 (19 ounce) can chickpeas, drained
• 4 cups vegetable broth
• 1/4 cup vermicelli, broken (or orzo or other small pasta)
• 2 tablespoons flour
• 1/2 cup fresh parsley
• 1/2 cup fresh cilantro
• 1/4 cup lemon juice