Moroccan Harira Soup with Chickpeas and Lentils

Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add 1 large chopped onion and cook until softened, about 5-7 minutes.

Stir in 2 cloves of minced garlic, 1 teaspoon of ground cumin, 1 teaspoon of ground turmeric, 1/2 teaspoon of ground ginger, and 1/4 teaspoon of cayenne pepper (if using). Cook for 1 minute until fragrant.

Add 1 can of undrained diced tomatoes, 1 can of rinsed and drained chickpeas, 1/2 cup of rinsed lentils, and 6 cups of vegetable broth to the pot. Bring the mixture to a boil.

Reduce the heat to low, cover, and simmer for 30 minutes, or until the lentils are tender. Stir occasionally to prevent sticking.

Stir in 1/4 cup of chopped fresh cilantro, 1/4 cup of chopped fresh parsley, 1 tablespoon of lemon juice, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Cook for another 5 minutes to allow the flavors to meld.

Taste and adjust seasonings as needed. Serve hot.