Lamb And Chickpea Soup With Lentils

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3 quarts water

2 pounds tomatoes, coarsely chopped, or one 28-ounce can peeled Italian plum tomatoes, chopped, juices reserved

1 large Spanish onion, coarsely grated

1 pound well-trimmed boneless lamb leg, cut into 1/2-inch cubes

One 19-ounce can chickpeas, drained and rinsed

1/2 cup brown or green lentils (3 1/2 ounces)

1/4 cup extra-virgin olive oil

3 tablespoons tomato paste

1 teaspoon ground cumin

1/3 cup rice

1/3 cup all-purpose flour

1/4 cup chopped flat-leaf parsley

1/4 cup chopped cilantro

Salt and freshly ground pepper

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