Heat 4 tablespoons of olive oil in a large pot over medium heat. Add 1 large yellow onion, 2 celery stalks, and 1 carrot, all finely chopped. Season with salt and cook for 5 minutes.
Add 4 minced garlic cloves, 1½ teaspoons of black pepper, 1½ teaspoons of turmeric, 1 teaspoon of cumin, ½ teaspoon of ground ginger, ½ teaspoon of cinnamon, and ½ teaspoon of cayenne. Stir for 1-2 minutes.
Add 800g of canned crushed tomatoes, 3 tablespoons of tomato paste, 1 packed cup of chopped cilantro, 1 cup of rinsed green lentils, 1 cup of rinsed red lentils, and 400g of canned chickpeas, drained. Cook for 5 minutes.
Add 7 cups of low-sodium vegetable stock. Boil for 5 minutes, then cover and simmer gently for about 45 minutes, until the lentils are tender. Add water if too thick.
Stir in ¼ cup of rinsed long-grain rice. Cook for 15 minutes, until tender. Adjust the salt and serve with lemon wedges.
