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Extra virgin olive oil
1 large yellow onion, finely chopped
2 celery stalks, chopped
1 carrot, peeled and chopped
Kosher salt
4 garlic cloves, minced
1 ½ teaspoons black pepper
1 ½ teaspoon turmeric
1 teaspoon cumin
½ teaspoon ground ginger
½ teaspoon ground cinnamon
½ teaspoon cayenne
2 14- ounce cans crushed tomatoes
3 tablespoons tomato paste
1 cup packed chopped fresh cilantro
1 cup green lentils, rinsed
1 cup red lentils, rinsed
1 14- ounce can chickpeas
7 cups vegetable stock
¼ cup long grain rice, rinsed
Lemon wedges, for serving
In a large pot, heat 4 tablespoon extra virgin olive oil over medium heat. Add the onions, celery, and carrots. Season with kosher salt and cook for 5 minutes.
Add the garlic and spices and cook for 2 minutes.
Add the crushed tomatoes, tomato paste, cilantro, lentils (both green and red), and chickpeas. Cook for 5 minutes.
Add the vegetable broth and raise the heat. Bring to a boil for 5 minutes, then turn the heat to low. Cover and let simmer for 45 minutes. If the soup seems to thick - add a bit more broth or water. Keep an eye on it, and stir to prevent scorching.
Stir in the rice and cook for another 15 or until the rice is fully cooked. Keep an eye on it, and stir to prevent scorching.
Serve with lemon wedges.
Enjoy!
