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Ingredients
  • extra virgin olive oil
  • 1 large yellow onion, finely chopped
  • 2 celery stalks, chopped
  • Kosher salt
  • 4 garlic cloves, minced
  • 1 ½ teaspoons black pepper
  • 1 teaspoon cumin
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • ½ teaspoon cayenne
  • 2 14-ounce cans crushed tomatoes
  • 3 Tablespoons tomato paste
  • 1 cup packed chopped fresh cilantro
  • 1 cup green lentils, rinsed
  • 1 cup red lentils, rinsed
  • 1 14-ounce can chickpeas
  • 7 cups vegetable stock, preferably low-sodium
  • ¼ cup long grain rice, rinsed, or ¼ cup broken vermicelli
  • Lemon wedges for serving
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