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Heat 1 tsp. olive oil over medium heat in a large sauce pan.
Add the onion and let cook for 5 minutes until soft.
Add the garlic, celery, and potato chunks. Cook until soft and lightly browned, another 2-3 minutes.
Add the cumin, turmeric, ground ginger, paprika and salt/pepper and stir until fragrant.
Add the vegetable broth, lentils, and canned tomatoes and bring to a simmer.
Cover and cook for 20 minutes and cook until lentils are tender.
Remove from heat and puree 1/2 of the soup using either a blender or immersion blender.
Add back in the 1/2 of the soup and stir in the herbs and lemon juice.
Season to taste with salt/pepper if needed and serve.