Preparation:

Step 1: Sauté the aromatics

Start by heating olive oil in a large pot or Dutch oven over medium heat. Once the oil is warm, add the chopped onions and sauté them until they become translucent and begin to soften, about 5-6 minutes. Add the minced garlic and continue to sauté for another minute, ensuring the garlic becomes fragrant but doesn’t burn.

Step 2: Add the vegetables

Next, toss in the diced carrots and zucchini. Stir the vegetables well, ensuring they are coated with the oil and combined with the onions and garlic. Cook for 4-5 minutes until the carrots begin to soften.

Step 3: Add the spices

To enhance the flavors of your stew, add the ground cumin, coriander, turmeric, smoked paprika, cinnamon, ginger, and cayenne pepper. Stir the spices into the vegetables, allowing them to toast slightly and release their aromas. This step is crucial as it allows the spices to infuse the oil and create a deeper, more complex flavor profile.

Step 4: Incorporate the lentils and chickpeas

Rinse the lentils thoroughly under cold water and drain them. Add the lentils to the pot along with the drained chickpeas. Stir everything together to ensure the legumes are well mixed with the vegetables and spices.

Step 5: Add the tomatoes and broth

Pour in the canned diced tomatoes and the vegetable broth (or water if you prefer a lighter broth). Stir everything well to combine. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the stew simmer for 25-30 minutes, or until the lentils are tender and cooked through.

Step 6: Adjust seasoning and finish with lemon

After the stew has simmered, taste and adjust the seasoning with salt and pepper as needed. Squeeze in the juice of one lemon to brighten the flavors. Stir well, and remove from heat.

Step 7: Garnish and serve

Before serving, garnish your stew with freshly chopped cilantro or parsley. The fresh herbs add a burst of color and a refreshing contrast to the hearty stew.