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Heat olive oil in a large soup pot over medium heat. Add onion, celery, and carrots, then sauté for 6 to 8 minutes until softened.
Incorporate minced garlic and all spices, cooking for 1 minute until fragrant.
Stir in tomato paste and cook for 1 minute. Then add chopped tomatoes, chickpeas, lentils, and dried apricots, mixing thoroughly.
Pour in vegetable broth, bring to a boil, then reduce heat and simmer uncovered for 45 to 50 minutes, stirring occasionally until chickpeas and lentils are tender.
Stir in chopped cilantro, parsley, and lemon juice. Season to taste with salt and black pepper.
Optionally, mix in cooked vermicelli or rice to enhance heartiness.
Ladle hot soup into bowls and garnish with additional herbs and lemon wedges as desired.