Tunisian tomato soup with chickpeas and lentils

Drain the overnight-soaked chickpeas and rinse them thoroughly under cold water. Pick over the rinsed lentils to remove any debris or discolored pieces.

Toast the cumin seeds in a dry skillet over medium heat for 1-2 minutes until fragrant, stirring frequently.

Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the minced onion and sauté until softened and translucent, about 8-10 minutes.

Stir in the minced garlic and cook for 1-2 minutes until fragrant. Add the toasted cumin seeds, ground cumin, turmeric, salt, and bay leaves, stirring to combine.

Add the drained chickpeas, rinsed lentils, cinnamon stick, and crushed tomatoes (with their juices) to the pot. Stir well to combine all ingredients.

Bring the soup to a boil, then reduce heat to low and cover partially with a lid. Simmer gently for 60-75 minutes, stirring occasionally, until the chickpeas and lentils are very tender.

Remove the cinnamon stick and bay leaves from the soup. Stir in the fresh lemon juice and taste for seasoning, adjusting salt and lemon juice as needed.

Ladle the soup into bowls and serve hot. The soup may be thinned with additional water if a lighter consistency is desired.