In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add 1 diced onion, 2 chopped carrots, and 2 chopped celery stalks. Cook, stirring often, until the vegetables soften, about 5–7 minutes.

Stir in 3 cloves of minced garlic, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 1 teaspoon of turmeric, and optional cayenne pepper for about 1 minute.

Pour in a 28-ounce can of crushed tomatoes and 4 cups of vegetable broth. Add 1 can of rinsed and drained chickpeas and 1 cup of dried red lentils.

Increase the heat and bring the soup mixture to a gentle boil, then reduce to low, cover pot, and simmer for at least 30 minutes.

Stir in a generous handful of chopped fresh cilantro and parsley, as well as the juice of 1 lemon. Season to taste with salt and black pepper.

Ladle the soup into warm bowls. Top with yogurt or coconut cream for added richness, and serve with warm pita bread or crusty baguette on the side.