Step 1

Heat 1 tsp. olive oil over medium heat in a large sauce pan.

Step 2

Add the onion and let cook for 5 minutes until soft.

Step 3

Add the garlic, celery, and potato chunks. Cook until soft and lightly browned, another 2-3 minutes.

Step 4

Add the cumin, turmeric, ground ginger, paprika and salt/pepper and stir until fragrant.

Step 5

Add the vegetable broth, lentils, and canned tomatoes and bring to a simmer.

Step 6

Cover and cook for 20 minutes and cook until lentils are tender.

Step 7

Remove from heat and puree 1/2 of the soup using either a blender or immersion blender.

Step 8

Add back in the 1/2 of the soup and stir in the herbs and lemon juice.

Step 9

Season to taste with salt/pepper if needed and serve.