Ingredients

• 1 teaspoon olive oil
• 1 3/4 cups yellow onions, diced
• 1 garlic clove, minced
• 2 cups water
• 2 cups vegetable broth
• 1/2 cup dried lentils
• 1/2 cup tomato puree
• 3/4 teaspoon kosher salt
• 1 teaspoon ras el hanout spice mix
• 1 teaspoon turmeric
• 1 teaspoon sweet paprika
• 1/8 teaspoon fresh ground black pepper
• 1/2 cup frozen lima beans, thawed
• 1/3 cup celery, minced
• 1/4 cup fresh cilantro, coarsely chopped
• 1/4 cup fresh parsley, coarsely chopped
• 1 teaspoon tomato paste
• 1 (15 ounce) can garbanzo beans, rinsed and drained
• 8 lemon wedges

Instructions

1. In a large pot, heat the oil and saute the onions and garlic until onions are translucent (5 minutes). Add the next 9 ingredients and bring to a boil. Cover, reduce heat, and simmer 20 minutes. Stir in beans and next 5 ingredients (through garbanzo beans) and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until vegetables are tender. Serve with lemon wedges.