Adapted from The Spruce Eats
Heat the oil in a soup pot and once hot, add the meat and cook until browned, about 5-6 minutes.
Add the cilantro, parsley, celery, onion, spices, water, and tomatoes.
Heat over high heat until rolling boil then set heat to low.
Add the lentils, chickpeas, and tomato paste and let cook for 15-20 minutes.
Add the rice, and cook an addition 15-20 minutes.
Adjust seasoning, add thickening agent if you like (1 tbsp cornstrach + water, or 1 tbsp flour + water).