Adapted from Epicurious
- 2 tablespoons oil
- 1 onion, diced
- 3 stalks celery, diced, plus celery leaves, chopped
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1 (15-ounce) can crushed tomatoes
- 1 tablespoon harissa, plus more for serving
- 8 cups vegetable stock or water
- 1 cup fresh cilantro, chopped, divided
- 1 cup lentils
- 1 (15-ounce) can chickpeas, drained
- Kosher salt, to taste
- Lemons wedges, to serve
- Greek yogurt and toasted almonds, to top (optional) (see note)
- Heat the oil in a large heavy-bottomed soup pot or dutch oven over medium-high heat. Add the onion and celery and cook, stirring occasionally, until softened, about 8 minutes. Add the garlic, harissa, cumin, turmeric, cinnamon, and ginger. Continue to cook until fragrant and toasty, about 1 more minute.
- Mix in the crushed tomatoes, celery leaves, harissa, stock, and half of the cilantro, and bring to a gentle boil. Reduce to a simmer and continue to cook, uncovered, for 15 minutes.
- Add the lentils and chickpeas and season generously with salt. Cook for 30 more minutes, taste, and adjust harissa and seasonings as needed. Continue to cook until the lentils are soft. The soup should thicken, but if it gets too thick, add more stock or water as needed. Be sure to add extra salt along with the extra liquid.
- Mix in and top with the remaining cilantro, and serve warm with lemon wedges. Top with greek yogurt and toasted almonds, if desired.
Note: If making this recipe to be vegan-friendly, leave off the Greek Yogurt topping.