Soak the dried garbanzo beans overnight in a bowl of water.

In a heavy-bottomed pot, add olive oil and sauté diced yellow onion and meat cubes over medium heat for 5-10 minutes.

Drain soaked garbanzo beans and add them to the pot along with tomato puree. Pour in enough water to cover ingredients and bring to a boil, then simmer for 25-30 minutes.

In another pot, bring water to a boil and cook green lentils for 15 minutes until tender. Drain and set aside.

To thicken the soup, mix cornstarch with cold water and stir into the pot, cooking for an additional 5 minutes.

Add cooked lentils and fideo noodles or rice to the soup, cooking until noodles are tender. Stir in reserved cilantro and parsley.