Ingredients

• 1 tablespoon vegetable oil
• 4 celery stalks with leaves, chopped
• 2 onions chopped
• 2 teaspoons cinnamon
• 2 teaspoons ground cumin
• 2 teaspoons ground ginger
• 2 teaspoons pepper
• 2 teaspoons turmeric
• 2 cans (each 10 oz/284 mL) vegetable stock
• 1 can (28 oz/796 mL) diced tomatoes
• 2 cups diced peeled seeded squashes
• 3/4 cups green lentils
• 3/4 cups brown lentils
• 1 can (19 oz/540 mL) chickpea drained and rinsed
• 1 cup cooked small pasta
• 1 cup cooked small rice
• 1 zucchini diced
• 1/4 cup fresh parsley chopped
• 1/4 cup fresh coriander chopped
• 1/4 cup lemon juice