Step 1

Heat oil in large Dutch oven, or heavy lidded saucepan over medium heat until shimmering. Saute onion and carrot, stirring occasionally, until soft, about 5 minutes. Add garlic, cumin, ground ginger, and salt and continue to sauté until very fragrant, about 2 minutes. Add lentils, tomato paste, and stock.

Step 2

Bring to a simmer, then cook, partially covered until the lentils are tender, about 20 minutes. Stir in half cilantro and lemon juice. Taste for seasoning.

Step 3

Spoon soup into bowls, and garnish with remaining cilantro. Serve with crusty bread.