Add onion, half of cilantro, half of parsley, celery and tomatoes to a blender or food processor. Blend until smooth.
Add blended vegetables and 2 cups of water to a large soup pot. Bring to a boil on high heat and then add the lentils, salt, pepper, turmeric, ginger, bouillon cube, olive oil and tomato paste. Bring to a boil again and then simmer on a low boil for 10 minutes.
After 10 minutes, add chickpeas, pasta and 4 cups of water. Bring to a boil and simmer for 5 minutes while you make the flour/water mixture.
In a blender or food processor, blend 1/4 cup flour and 1/4 cup water until smooth. Slowly stir flour water mixture into soup. Simmer for 5 more minutes.
Add the rest of the chopped herbs, simmer for a few minutes. Salt and pepper, to taste.
