In a large pot, heat oil over medium-high heat; fry onion and carrots, stirring, for 3 minutes. Stir in spices and add salt to taste. Stir-fry until vegetables are softened, about 2 minutes. Add broth, tomatoes, lentils, chickpeas and 1 cup (250 mL) water; bring to a boil. Reduce heat, cover and simmer, stirring occasionally, until lentils are tender, about 10 minutes. Stir in all but 1 Tbsp (15 mL) of the parsley.
Meanwhile, in a small bowl, stir yogurt, honey and remaining parsley. Ladle soup into bowls; top with herbed yogurt. Serve with toasted pita wedges, if desired.
Recipe Notes
Per serving: 375 calories, 21 g protein, 4 g fat (1 g saturated fat), 64 g carbohydrates, 20 g fibre, 0 mg cholesterol, 239 mg sodium