1 T extra-virgin olive oil
3 medium carrots, peeled and finely chopped
1 large yellow onion, finely chopped
2 garlic cloves, finely chopped
1 t ground cumin
1 t ground ginger
½ t ground coriander
½ t ground turmeric
¼ t ground cinnamon
1 t kosher salt
One 28-ounce can diced or crushed tomatoes
Two 15-ounce cans chickpeas, drained and rinsed
1 cup dried red lentils
4 cups low-sodium vegetable broth
Juice of ½ lemon
¼ cup cilantro leaves, finely chopped
In a large pot set over medium heat, heat the olive oil. Add the carrots and onion and cook, stirring occasionally, until soft, about 5 minutes. Stir in the garlic, cumin, ginger, coriander, turmeric, cinnamon and salt and cook, stirring often, until the mixture is fragrant, 1 ½ to 2 minutes.
Add the diced tomatoes and cook, stirring any browned bits up from the bottom of the pot, until the mixture has slightly reduced, 5-7 minutes.
Stir in the chickpeas and lentils, add the vegetable broth and bring to a simmer over high heat. Once it comes to a simmer, reduce the heat to medium-low and cook until the lentils are tender, 15-20 minutes.
Turn off the heat and stir in the lemon juice and cilantro.