1. Heat oil in a large pot over medium heat. Toss flour and beef together in a medium mixing bowl until beef is coated with the flour. When oil is hot, add beef. Discard any extra flour. Cook and stir until beef is lightly browned on all sides, 3 to 4 minutes.

2. Add cinnamon, ginger, coriander, black pepper, and red pepper. Cook and stir until fragrant, about 1 minute. Add 1/2 cup of the beef broth, tomato paste, onion, and celery. Cook and stir until vegetables are evenly coated with spices and onion begins to soften, about 1 to 2 minutes.

3. Add lentils, remaining beef broth, and water. Bring to a simmer. Cover and simmer for 30 minutes, stirring often. Lentils should be cooked through.

4. Add egg noodles and chickpeas. Stir well. Continue to simmer until noodles are tender, about 5 minutes. Remove from heat and stir in parsley and cilantro. Serve immediately, with lemon wedges on a plate and hot sauce offered on the side, if desired.

Source: Hannaford fresh Magazine, November - December 2009