2 15 oz. cans of CHICKPEAS, drained
1 cup of LENTILS
1 CINNAMON STICK
2 Tbsp. OLIVE OIL
4 cups ONION, minced
2 Tbsp. GARLIC, minced
2 tsp. SALT
1 tsp. TURMERIC
1-1/2 TSP. CUMIN SEEDS
2 tsp. GROUND CUMIN
2 BAY LEAVES
1 28 oz. can CRUSHED TOMATOES
BLACK PEPPER, to taste
CAYENNE PEPPER, to taste
2 Tbsp. LEMON JUICE, to taste

Cook lentils and cinnamon stick in 7 cups of water until tender, but not mushy (about 30 minutes). Discard cinnamon stick, drain the lentils (SAVE THE WATER!).

Heat oil in a soup pot and saute onion, garlic, salt, turmeric, cumin seeds, ground cumin and bay leaves over medium heat for 5-8 minutes, or until onions are soft.

Add 6 cups of water (if need be, add some to what you have saved). Also add the tomatoes and bring to a boil. Simmer partially covered for another 15 minutes. Discard the bay leaves.

Stir in the chickpeas and lentils. Cook for about 5 minutes. Season to taste with black pepper, cayenne pepper, and lemon juice. Serve hot.