Film the bottom of a 6-quart pot with olive oil.

Set the pot over medium-high heat.

Add the onion, carrot, parsley, coriander, and a little salt.

Saute for 8 minutes, or until golden brown.

Reduce the heat to medium-low.

Stir in the pepper, garlic, ginger, turmeric, and cinnamon.

Cook for 30 seconds.

Blend in the lentils, paprika, tomatoes, and broth.

Bring to a gentle bubble.

Partially cover the pot.

Simmer for 45 minutes, or until the lentils have dissolved and the soup tastes rich.

Season to taste with salt and pepper if needed.

Add a little water if the soup is too thick.

While the soup cooks, set out small plates for each diner with lemon wedges, figs, dates, ground spices, and pastries.

To serve the soup, sprinkle it with the coriander.

Ladle the soup into bowls.