Step 1

In large pot, warm the oil over medium heat. Add the onion,fennel, carrot and garlic. Cook for about 3 minutes, until onion is translucent and garlic is fragrant.

Step 2

To the pot, add 1 cup of the vegetable broth along with the spices (cumin to cinnamon). Bring to a low boil and cook for 10 minutes so that the liquid reduces by approximately 1/3.

Step 3

Pour in the remaining broth along with the sweet potato and rinsed lentils then bring to a boil. Reduce to a simmer and cook for 20 minutes, or until the lentils and potato are tender.

Step 4

Remove the pot from the heat then squeeze in the lemon juice and stir together. Ladle into individual bowls for serving and garnish with chopped cilantro. Serve warm and enjoy!