Ingredients
• 1 tsp olive oil or 2 tbsp vegetable broth (for water sautéing)
• 1 large yellow onion, finely diced
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 tsp ground ginger
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1/2 tsp ground cinnamon
• 1 can (28 oz) crushed or pureed tomatoes
• 6 cups low-sodium vegetable broth
• 3/4 cup dry brown or green lentils, rinsed
• 1 can (15 oz) chickpeas, rinsed and drained
• 1/2 cup fresh cilantro, chopped
• 1/2 cup fresh parsley, chopped
• 1/4 cup broken vermicelli noodles or rice (optional)
• Juice of 1 lemon
Instructions
• Heat the oil or vegetable broth in a large pot over medium heat. Add the onion and celery, cooking for 5 minutes until soft.
• Stir in the garlic, ginger, cumin, turmeric, and cinnamon. Cook for 1 minute until fragrant.
• Pour in the crushed tomatoes, vegetable broth, and rinsed lentils. Add half of the cilantro and parsley.
• Bring the soup to a boil, then lower the heat, cover partially, and simmer for 25 minutes until the lentils begin to soften.
• Add the drained chickpeas and vermicelli noodles (if using). Simmer for another 8 to 10 minutes until the pasta and lentils are fully tender.
• Remove from heat, stir in the fresh lemon juice, and garnish with the remaining cilantro and parsley.