Prep: 1. Finely chop carrots, garlic, and onions. 2. Drain and rinse chickpeas. 3. Juice lemon. 4. Chop cilantro. Make: 1. In a large pot, heat the olive oil over medium heat. Add the carrots and onion and cook, stirring occasionally, until soft, about 10 minutes. Stir in the garlic, cumin, ginger, coriander, turmeric, cinnamon and salt and cook, stirring for 2 minutes. 2. Add the diced tomatoes and cook, stirring until the mixture has slightly reduced, 5 to 7 minutes. 3. Stir in the chickpeas and lentils, add the vegetable broth and bring to a simmer over high heat. Once it simmers, reduce the heat to medium-low and cook until the lentils are tender, 15 to 20 minutes. 4. Remove from heat and stir in the lemon juice and 3 tablespoons cilantro. Serve sprinkled with the remaining 1 tablespoon cilantro (if desired).