This soup is really best the second day, so if you have the forethought to make it before you plan to serve it, you’ll be all the happier for it. Feel free to use any dried beans you’d like here: fava or cannellini beans would be really nice. Next time, I think I’ll mix in some hearty winter greens or a generous handful of chopped Italian parsley for color. If you’d prefer to use canned chickpeas instead of dried, choose one 15-ounce can and go ahead and add the canned chickpeas along with the tomatoes and lentils and cook the whole soup together for 45 minutes-1 hour. The initial simmering step is just to give the dried chickpeas a chance to soften as they can take awhile to cook.
Cover the dried chickpeas with cold water and soak overnight at room temperature. Rinse well with cold water; Drain and set aside.
Heat the olive oil in a large stockpot or Dutch oven over medium heat. Add the onions and cook for about 8-10 minutes, or until transluscent. Add the carrot and cook until softened, about 5-6 minutes. Add dried/soaked chickpeas, garlic, ginger, turmeric, cinnamon, and paprika. Add the broth and bring to a low boil. Decrease the heat to a simmer and cook, partially covered for 45 minutes (if using canned chickpeas, skip this initial cooking step; it’s just to soften the dried chickpeas. Proceed immediately to step below instead).
Add the lentils and tomatoes and 3/4 cup water. Bring the soup to a low boil and decrease again, partially covering and simmering for an additional 45 minutes- 1 hour, or until the lentils and chickpeas are both tender. Ladle out 4-5 cups soup into a blender or food processor and blend quickly until smooth. Return to soup pot.
Add the noodles and 1 cup water, and stir well so the noodles don’t clump together. When the noodles have softened into the soup, squeeze in the lemon juice and season with salt and pepper, as needed. Feel free to add a bit more broth or water if you feel the soup needs thinning.
To serve: Top with a spoonful of yogurt and a sprinkling of parsley.