3 large tomatoes, peeled and chopped
2 red onions, chopped
2 garlic cloves
½ cup chopped parsley
1/2 cup water

1/2 cup butter
Salt, to taste
1 tablespoon ground black pepper
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cayenne pepper
1 teaspoon turmeric powder
1/2 cup tomato paste
2 cups canned garbanzo beans, rinsed and drained
1/2 cup lentils, rinsed
2 celery sticks
3 cups water
4 cups vegetable broth

2 eggs, beaten
1 lemon cut into wedges, for serving

Place the tomatoes, onions, garlic, parsley, and 1/2 cup of water in a blender. Blend on high until smooth.

In a large soup pot, melt the butter over medium heat. Add the salt, black pepper, cinnamon, ginger, cayenne pepper, and turmeric powder and cook until fragrant 1 to 2 minutes. Slowly pour the blended vegetables into the pot and cook, stirring occasionally, until bubbly, 12 to 15 minutes. Stir in the tomato paste and cook for another 2 to 4 minutes.

Add the garbanzo beans, lentils, and celery sticks. Cover with water and vegetable broth. Simmer covered, 55 to 65 minutes.

Remove the celery sticks and discard. Incorporate the beaten eggs, stirring constantly to cook and shred the eggs, 1 to 2 minutes.

Serve hot with a squeeze of lemon juice.

Serves 4 to 6