2 Tbsp olive oil
1 small onion, chopped
1 celery stalk, finely chopped
1 medium carrot, peeled & finely chopped
1 Roma tomato, seeded & diced
2 Tbsp split red lentils
2 large garlic cloves, minced
4 cups soup stock
2 Tbsp tomato paste
1 (15 oz) can chickpeas, drained & rinsed
¼ cup fresh parsley, minced
¼ cup fresh cilantro, minced
1 tsp salt
½ tsp turmeric
½ tsp cumin
¼ tsp black pepper
¼ tsp cayenne pepper
2 pinches cinnamon
1 Tbsp flour
2 Tbsp lemon juice (about ½ lemon)
1 ¾ cup water
Heat oil on a large pot over medium-high heat. Add onion, celery, carrot, and salt. Sauté until onions are soft (about 5 minutes.)
Add garlic, turmeric, cumin, cinnamon, black pepper, cayenne pepper, and tomato paste. Sauté another 30 seconds.
Add soup stock, chickpeas, and lentils. Stir well and bring to a boil.
Stir in tomatoes and reduce to a simmer. Simmer covered for 5-7 minutes.
Make a slurry of flour, water, lemon juice, and egg. Add to the simmering soup once lentils are tender.
Stir until soup thickens, or add water for a thinner consistency.
Remove from heat. Stir in parsley and cilantro. Taste and adjust seasoning.
Serve with a dollop of yogurt if desired. Enjoy!