Moroccan Lentil and Chickpea Soup

2 tablespoons light olive oil
1 large onion, finely chopped
3 large celery stalks, diced
2 cloves garlic, minced
3/4 cup dried lentils, rinsed and sorted
1 teaspoon turmeric
1 teaspoon cumin
1/2 teaspoon grated fresh ginger, or 1/4 teaspoon dried
1/2 teaspoon cinnamon
2 cups diced ripe tomatoes (or one 16-ounce can diced tomatoes)
One 16-ounce can chickpeas, drained and rinsed
Juice of 1/2 lemon (slice the remainder thinly for an optional garnish)
1/4 cup chopped fresh parsley or cilantro, or more to taste
Salt and freshly ground pepper to taste


Heat the oil in a soup pot. Add the onions and saute over medium heat until translucent, about 5 minutes. Add the celery and garlic and saute until the onions are golden, about 5 to 7 minutes.

Add the lentils, spices, and 6 cups water. Bring to a rapid simmer, then lower the heat. Cover and simmer gently until the lentils are just tender, about 30 to 35 minutes.

Stir in the tomatoes and chickpeas. Adjust the consistency with more water if needed, and adjust the spices to taste. Simmer for 10 to 15 minutes longer over very low heat.

Stir in the lemon juice and cilantro, and season with salt and pepper. Serve hot or just warm, garnishing each serving with one or two thin lemon slices if desired.