Heat oil in your soup pot over medium high heat. Sauté the onions until they are soft. (Stir the onions as you sauté them to keep them from burning.) Puree tomatoes in your blender or food processor with the ginger, cinnamon, turmeric, saffron, cilantro, parsley, salt and pepper until fairly smooth. Add this mixture to the cooked onions and stir. Bring mixture to a boil and then add the lentils and the water. Cover soup pot and reduce heat to low. Simmer your soup until the lentils are tender. This should take between 30 and 35 minutes. When the lentils are tender, add the canned undrained garbanzo beans and the undrained foul mudammas (canned fava beans) to the pot. Bring the soup back to a low boil. Add the pasta and cook until the pasta is tender. This will take about 6 to 8 minutes. Whisk your egg and slowly swirl it into the hot soup; it will form pretty stands of egg in the soup. Serve garnished with chopped cilantro and lemon wedges.