Moroccan Lentil Soup: Harira - Vegetarian Red Lentil Soup With Chickpeas

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 large yellow onion, finely chopped
• 2 stalks celery, finely chopped
• 1 carrot, peeled and finely chopped
• 1/3 cup chopped parsley, leaves and tender stems
• 1/2 cup chopped cilantro, leaves and tender stems
• 2 1/2 tablespoons minced garlic (about 5 large garlic cloves)
• 2 tablespoons minced ginger (about a 2-inch by 3-inch piece)
• 1 teaspoon ground turmeric
• 1 teaspoon ground cinnamon
• 2 teaspoons sweet paprika
• 1/2 teaspoon Aleppo pepper (or substitute freshly ground black pepper)
• 1 1/4 cups dry red lentils, rinsed and picked over
• 1 15-ounce can chickpeas, drained (or 1 1/2 cups cooked chickpeas)
• 1 28-ounce can whole plum tomatoes and their juice, pureed with an immersion blender or squeezed by hand until they’re broken down. (I recommend San Marzano or organic)
• 7–8 cups low salt chicken broth or vegetable broth (I recommend Swanson’s)