How to Make It
In a large, heavy pot, combine the water, tomatoes, onion, lamb, chickpeas, lentils, olive oil, tomato paste and cumin and bring to a boil, stirring to dissolve the tomato paste. Reduce the heat to low and simmer for 45 minutes, stirring occasionally.
Add the rice and simmer for 10 minutes. In a small bowl, whisk 1 cup of the soup into the flour, then whisk the slurry into the soup and simmer until thickened, about 15 minutes longer. Stir in the parsley and cilantro, season the soup with salt and pepper and serve.