Begin by prepping the vegetables. Finely chop 2 onions, 1 cup of celery, and 1 cup of carrots. Mince 6 cloves of garlic.

Heat some oil in a large pot over medium heat. Add the chopped onions, celery, and carrots and cook until they're softened and lightly browned, stirring occasionally. This should take about 10 minutes.

Season the vegetables with 1 teaspoon of salt, ½ teaspoon of freshly ground pepper, 1 teaspoon of cumin, 1 ½ teaspoons of paprika, ½ teaspoon of coriander, ¼ teaspoon of turmeric, and ½ teaspoon of red pepper flakes. Add the minced garlic and cook for another minute or until fragrant.

Add 2 sprigs of finely chopped fresh oregano (or ½ teaspoon of dried oregano) and 2 sprigs of fresh thyme (or ½ teaspoon of dried thyme) to the pot and stir to combine.

Add 1 cup of green lentils and ½ cup of quinoa to the pot, followed by 1 can of chickpeas (rinsed and drained). Pour in 4 cups of stock (chicken or vegetable) and 4 cups of water. Toss in 2 dried bay leaves.

Bring the soup to a boil, then reduce the heat to low and let it simmer for about 30 minutes, or until the lentils and quinoa are cooked and tender.

Stir in ¼ cup of lemon juice, the zest of 2 lemons, and 2 thin slices of lemon. Let the soup simmer for another 5 minutes to allow the lemon flavor to meld with the other ingredients.

Remove the bay leaves and discard them. Taste the soup and adjust the seasoning with salt and pepper, if needed.

Serve the soup hot, garnished with ¼ cup of chopped dill. Enjoy!