Tunisian Tomato Soup With Chickpeas and Lentils

In a large soup pot, place lentils with the cinnamon stick in 7 cups water and bring to a boil. Reduce heat and cook until tender, about 30 minutes. Remove and discard the cinnamon stick and drain the lentils, reserving the liquid.

Meanwhile, heat oil in a soup pot. Add the onion, garlic, salt, turmeric, cumin seeds, ground cumin, and bay leaves. Saute over medium heat for 5 to 10 minutes or until the onions are soft. If the pot gets a bit dry moisten with some of the reserved lentil water.

Measure out the reserved lentil water and add water to reach 6 cups of liquid and return to soup pot with the spiced cooked onions. Add the canned crushed tomatoes with juice and bring to a boil. Lower heat to a simmer, partially cover and cook for another 15 minutes or so.

Stir in the chickpeas and lentils and cook for about 5 minutes to warm through. The legumes should not become mushy.

Season to taste with the two peppers and lemon juice; adjust salt.

Serve hot with some yogurt [omit for Vegan], a sprinkling of parsley or mint, and currants, if desired.