In a large pot, add a tablespoon of olive oil and heat it over medium heat. Once the oil shimmers, add a medium chopped onion. Sauté for 2-3 minutes until translucent.

Stir in minced garlic, finely chopped carrots, diced celery, and chopped tomato. Cook for about 7-8 minutes, until vegetables are soft.

Incorporate ground cumin, ground coriander, ground cinnamon, and turmeric. Toast for 1-2 minutes then add rinsed red lentils, mixing well.

Pour in vegetable broth, stirring to combine. Increase heat and bring to a gentle simmer for 20 minutes until lentils are tender.

Use an immersion blender to blend the soup to your desired consistency, adjusting seasoning with salt and pepper.

Ladle into bowls and garnish with lemon juice and chopped cilantro.