Moroccan Lentil and Chickpea Soup

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1. 1Step 1: Warm the oil in a large soup pot over medium heat. Cook the onion, celery, and carrots until tender and beginning to take on color, 7-8 minutes.
2. 2Step 2: Reduce the heat to low and add the garlic, ginger, turmeric, cinnamon, salt, pepper and saffron. Cook, stirring constantly, until fragrant, 1 minute.
3. 3Step 3: Add the broth, tomatoes and rice. Bring to a boil, reduce heat to a simmer, cover and cook for 10 minutes. Add the lentils and chickpeas and simmer until the lentils and rice are tender, about 35 minutes. The soup is meant to be thick, but if it seems too thick, add water, 1/2 cup at a time, to reach desired consistency.
4. 4Step 4: Stir in the cilantro, parsley and harissa and cook for 5 minutes.
5. 5Step 5: Garnish each serving with more herbs, plus the lemon wedges.