Heat oil in a large, nonreactive stock pot over medium-high heat. Stir in red pepper flakes, cinnamon, turmeric, and cumin and cook for 1 minute or until fragrant. Add onion and ginger and scrape any browned bits from bottom of pan. Cook until vegetables become glossy and translucent, about 5 minutes.
Stir in tomato paste and 2 teaspoons kosher salt. Stir in the lentils, and half of the cilantro; cook for 1 minute. Add 6 cups water and bring to a boil, then lower the heat and cook for 20 minutes. Add roasted tomatoes and chickpeas and simmer for 10 minutes longer, or until lentils are cooked through. Adjust seasoning with salt, black pepper, and lemon juice. Ladle soup into bowls and garnish each with remaining cilantro and a lemon wedge.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	148.14 Kcal (620 kJ)
Calories from fat	46.64 Kcal
		% Daily Value*
Total Fat	5.18g	8%
Sodium	256.06mg	11%
Potassium	286.92mg	6%
Total Carbs	19.18g	6%
Sugars	2.87g	11%
Dietary Fiber	7.11g	28%
Protein	6.79g	14%
Vitamin C	3.1mg	5%
Iron	2.2mg	12%
Calcium	25.9mg	3%

Amount Per 100 g
Calories	191.8 Kcal (803 kJ)
Calories from fat	60.38 Kcal
		% Daily Value*
Total Fat	6.71g	8%
Sodium	331.52mg	11%
Potassium	371.48mg	6%
Total Carbs	24.83g	6%
Sugars	3.71g	11%
Dietary Fiber	9.21g	28%
Protein	8.79g	14%
Vitamin C	4mg	5%
Iron	2.9mg	12%
Calcium	33.5mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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