Step 1

Bring a small pot of water to a boil and add the tomatoes. Cook until the skins start to shrivel and crack in places.

Step 2

Drain the tomatoes in a colander and let them cool for ten minutes. Peel off the skins and dice the tomatoes on a cutting board.

Step 3

In a 6-quart or larger pressure cooker or stock pot, heat olive oil for 60 seconds over medium-high heat.

Step 4

Add diced onions, garlic, and celery, and sauté for four minutes until golden and fragrant.

Step 5

Next, add the diced tomatoes, parsley, cilantro, ginger, pepper, cinnamon, turmeric, and salt. Continue to sauté and stir for an additional 3 minutes until the tomatoes start to break down.

Step 6

Add 4 cups of water, bring to a boil, cover, and cook over medium heat for 30 minutes until the contents of the pot are thick and the vegetables have mostly fallen apart.

Step 7

Add the lentils, and 6 cups of water.

Step 8

Bring to a boil over a high flame, and cook covered for 25 minutes or until the lentils are tender

Step 9

If you plan to add rice, add it now, and continue cooking over high heat for 15 minutes until the rice is cooked through

Step 10

Alternatively, add broken vermicelli, and cook the soup for a few minutes until the vermicelli is tender.

Step 11

Stir in the chickpeas, and serve. Optionally garnishing the bowls with vegan yogurt, and fresh herbs.