- 2 tablespoons olive oil
- 1 cup chopped onions
- ½ cup chopped celery
- 1 cup diced carrots
- 1 tablespoon chopped garlic
- 2 teaspoons turmeric
- 2 teaspoons ground ginger
- 2 teaspoons ground cumin
- ¼ teaspoon cayenne
- 1½ teaspoons ground cinnamon
- 2 cups canned tomatoes, lightly crushed with juice
- 5 cups water
- ½ cup brown lentils
- 1 cup soaked chickpeas
- 2 tablespoons chopped parsley
- 1 tablespoon chopped coriander
- 1 tablespoon lemon juice
Heat oil in soup pot over medium heat. Add onions, celery and carrots and sauté for 3 minutes or until softened. Add garlic and sauté 1 minute longer. Add turmeric, ginger, cumin, cayenne and cinnamon and sauté for 1 minute or until fragrant.
Add tomatoes and water, and bring to boil. Add chickpeas, cover and simmer over low heat for 30 minutes or until chickpeas begin to soften.
Add lentils and cover, simmer for 30 minutes longer or until chickpeas and lentils are cooked through.
Stir in parsley, coriander and lemon juice. Season well with salt and pepper to taste.