Step 1

In a large pot set over medium heat, heat the olive oil. Add the carrots, parsnips and onion and cook, stirring occasionally, until soft, about 8 minutes.

Step 2

Stir in the garlic, cumin, ginger, turmeric, coriander, cinnamon and salt and cook, stirring often, until the mixture is fragrant, 1½ to 2 minutes.

Step 3

Add the tomato paste and cook for one minute more. Stir in the chickpeas and lentils. Pour in the stock, stirring any browned bits up from the bottom of the pot, and bring to a simmer. Reduce the heat to medium-low and cook until the lentils are tender, 15 to 20 minutes. Add the broccoli and cook for 5 minutes more, until just tender (they will continue cooking off the heat).

Step 4

Off the heat, stir in the lemon juice and half the cilantro. Serve sprinkled with the remaining cilantro.