This traditional Moroccan soup is often eaten to break the fast during Ramadan. It may be prepared with lamb, chicken or beef.
Heat oil in 5-quart saucepot or Dutch oven on medium heat. Add onion and Seasoning; cook and stir 3 minutes or until onion is tender. Add chicken and salt; cook and stir 2 minutes
Stir in stock, water, tomatoes and chickpeas. Bring to boil. Add lentils and rice. Reduce heat to low; cover and simmer 25 minutes or until lentils and rice are tender
Stir in cilantro and parsley. Ladle into soup bowls and serve