Set a large soup pot or Dutch oven over medium heat and add the olive oil.

Add the chopped onion and celery to the pot. Cook for 6 to 8 minutes, stirring often, until the vegetables are soft and lightly golden around the edges.

Add the minced garlic to the pot. Cook for 30 seconds, stirring, until it smells fragrant.

Stir the tomato paste, cumin, and cinnamon into the pot. Cook for 1 minute, stirring, until the tomato paste looks a shade darker.

Pour the diced tomatoes and all of their juices into the pot. Cook for 2 minutes, stirring and scraping the bottom of the pot so nothing sticks.

Add the rinsed lentils to the pot and stir them into the tomato mixture.

Add the drained chickpeas to the pot and stir again.

Pour the vegetable broth into the pot. Add 2 cups of water, then raise the heat to high and bring the soup to a boil.

When the soup reaches a full boil, lower the heat to keep it at a gentle simmer. Cover the pot partway with a lid and cook for 25 minutes.

Stir the soup and check a lentil. It should be softened on the outside but still a little firm in the center.

Add the broken vermicelli to the pot and stir well so the pasta separates in the broth.

Keep the soup at a gentle simmer and cook for 6 to 8 minutes. Stir every couple of minutes so the vermicelli does not stick to the bottom of the pot.