Instructions: It seems like an ordinary list of ingredients, but when they are combined in this very satisfying soup, the flavors transcend the sum of their parts.

NOTES:
*Streamline the preparation time by chopping the onions, mincing the garlic and sauteing them with the seasonings while the legumes cook.

*This soup freezes well if stored in an airtight container.

Place the soaked, uncooked chickpeas in a large pot and cover with water by 3 inches. Bring to a boil, lower heat to a simmer, partially cover and cook for 1 hour. (If youre using canned chickpeas, rinse and drain them and set them aside.)

Add the lentils and cinnamon stick, partially cover again and cook for another 30 minutes, or until the chickpeas and lentils are perfectly tender, but not mushy. (If youre using canned chickpeas, just cook the lentils with the cinnamon stick in 7 cups water until tender-about 30 minutes.)

Remove and discard the cinnamon stick, and drain the legumes, saving the water.

Meanwhile, heat the oil in a soup pot or Dutch oven. Add the onion, garlic, salt, turmeric, cumin seeds, ground cumin and bay leaves and saute over medium heat for 5 to 8 minutes, or until the onions are soft.

Add 6 cups of water (including the reserved cooking water from the lentils) and the tomatoes and bring to a boil. Lower the heat to a simmer, partially cover, and cook for another 15 minutes or so. (The timing does not need to be exact.) Fish out and discard the bay leaves.

Stir in the chickpeas and lentils and cook for only about 5 minutes longer, so the legumes wont become mushy. Season to taste with black pepper, cayenne and lemon juice.

Serve hot, topped with some yogurt, a sprinkling of parsley or mint and currants, if desired.

Yield: 6 servings (maybe a little more)

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