Heat olive oil in a 4-quart stock pot over medium heat. Add onion, carrots and celery and cook for approximately 4-5 minutes, or until the onions are translucent. Add spices and cook for one minute more, allowing them to toast and release their oils. Add vegetable stock and ground tomatoes and bring to a boil over high heat. Add lentils and reduce to a slow boil.

Cook for approximately 30 minutes or until the lentils are cooked to your desired doneness. Add chickpeas, apricots and raisins and cook for 3-5 minutes until dried fruit has plumped.

Serve with a dollop of plain Greek yogurt if desired.

Note:

Unlike dried beans and peas, you don't need to soak lentils prior to cooking.