2 cans whole peeled tomatoes (28-ounce cans), drained and chopped

8 cups water

1 cup brown lentils

1 cup red lentils

1 yellow onion diced

4 cloves garlic minced

3 tablespoons harissa

2 tablespoons olive oil

2 tablespoons cilantro chopped

1 tablespoon kefta spice blend

1 teaspoon ground cumin

1/2 teaspoon cayenne pepper

1/2 teaspoon salt

Plain Greek yogurt and kefta spice blend optional, as garnish

Heat the olive oil in a large soup pot over medium heat.

Saute the onion and garlic in the oil until the onion is soft and translucent (5 to 6 minutes).

To the pot, add the kefta seasoning, ground cumin, cayenne pepper powder, and salt. Stir to coat the onion and garlic and allow the seasonings to heat (1 to 2 minute).

Add the tomatoes and cilantro and stir well. Allow the base to simmer over medium for 5 to 7 minutes until slightly thickened.

Add the lentils, harissa, and water then increase the heat to high. Bring the soup to a boil, then reduce the heat to low. Allow the soup to simmer over low for 90 minutes until the soup has thickened and the lentils are softened. Stir occasionally.

Serve once soup reaches its desired consistency. Top with greek yogurt and kefta spice blend (optional).