In a large pot, heat olive oil and sweat the onion until translucent.
Add the lentils, chickpeas, tomatoes, and celery and mix.
Add the boiling water to a coverage of 5 cm above the ingredients in the pot. Bring to a boil over high heat. Lower the heat cover the pot, cook for about an hour until everything is soft. If there is no water, add more.
Add spices - organic vegetable soup stock or powder, black pepper and salt.
Add the fresh lemon juice, bring to a boil. After boiling, check the taste.
Make a roux from 2 tablespoons of flour and 3/4 cup of cold water. Mix to a smooth consistency, and add to the soup slowly. Stir until the soup is thick enough, if too thick you can add water.
Add the coriander, parsley, and cook for another 5 minutes.
Mix flavors and adjust seasoning, check that there is no lack of salt and turn off the heat.
In a bowl add a tablespoon of noodles add the soup and serve.