In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent and fragrant.
Add the turmeric, cumin, cinnamon, ginger, and paprika to the pot. Stir well to coat the onions and garlic with the spices.
Add the red lentils, chickpeas, diced tomatoes (with their juices), and vegetable broth to the pot. Stir everything together and bring the mixture to a boil.
Once boiling, reduce the heat to low and let the soup simmer for about 30 minutes, or until the lentils are tender.
Stir in the chopped cilantro, parsley, and lemon juice. Season with salt and pepper to taste.
Continue simmering the soup for another 10 minutes to allow the flavors to meld together.
Serve the Harira hot with some dates and crusty bread. Enjoy!
