Rinse chickpeas and lentils in a colander or strainer; set aside to drain.
2 (15 oz) cans garbanzo beans (chickpeas)
1 cup brown lentils, dried
Peel and small dice onion; peel and mince garlic. Place both in a medium bowl.
1 medium yellow onion
2 cloves garlic
Peel, trim, and small dice carrots; add to the bowl with onion and garlic.
Preheat a large pot over medium heat.
While the pot heats up, trim and small dice celery; add to the bowl with the other veggies.
Once the pot is hot, add oil and swirl to coat the bottom. Add onion, garlic, carrot, celery, spices, and sugar to the pot; cook, stirring occasionally, until the veggies soften, 4-5 minutes. (Reserve bowl for later use.)
4 tsp extra virgin olive oil
2 tsp cumin, ground
2 tsp chili powder
1 tsp turmeric, ground
1 tsp salt
½ tsp black pepper
½ tsp crushed red pepper
½ tsp brown sugar
Add chickpeas, lentils, broth, and tomatoes to the pot; stir to combine, cover, and bring to a boil over medium-high heat.
64 fl oz (8 cups) chicken or vegetable broth
2 (14.5 oz) cans diced tomatoes
Once the soup comes to a boil, reduce heat to a simmer and cover; cook, stirring occasionally, until lentils are tender, 15-20 minutes.
Meanwhile, juice lemon into the reserved bowl; add water, flour, and eggs. Whisk to combine the thickening liquid.
1 cup water
4 tsp all-purpose flour
Shave cilantro leaves off the stems; discard stems and mince the leaves. Add half of the cilantro to the thickening liquid and whisk to combine; set aside. (Reserve remaining cilantro for the next step.)
Place remaining cilantro in a small bowl. Add yogurt and water; stir to combine the cilantro yogurt and set aside.
⅔ cup plain Greek yogurt
2 tbsp water
When the lentils are tender, slowly pour the thickening liquid into the soup while gently stirring. Simmer until soup thickens, 2-3 minutes.
To serve, divide soup between bowls and top with cilantro yogurt. Enjoy!