Hearty Moroccan Harira Lentil and Tomato Soup

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, celery, and carrot. Sauté for 5-7 minutes until the vegetables begin to soften.

Add the minced garlic and all the ground spices (turmeric, cumin, ginger, black pepper, cinnamon). Cook for 1 minute, stirring constantly, until fragrant.

Stir in the brown lentils, crushed tomatoes, drained and rinsed chickpeas, and vegetable broth. Bring the mixture to a boil.

Reduce the heat to low, cover the pot, and simmer for 30-35 minutes, or until the lentils are tender and the soup has thickened slightly.

Taste the soup and season with salt and additional pepper as needed.

Stir in the freshly chopped cilantro, parsley, and lemon juice just before serving.

Ladle the hot Harira into bowls and serve immediately, perhaps with an extra wedge of lemon on the side.