Heat the Base: Heat 2 tablespoons of olive oil in a large pot over medium heat for 1-2 minutes until shimmering.

Sauté the Aromatics: Add the chopped onion and sauté for 2-3 minutes; add minced garlic and sauté for 1 additional minute.

Add the Vegetables: Incorporate the chopped carrots, celery, and diced tomato; cook for 7-8 minutes while stirring.

Mix in the Spices: Sprinkle in cumin, coriander, cinnamon, and turmeric; stir for 1-2 minutes.

Add Lentils and Broth: Rinse lentils, add to the pot with vegetable broth, bring to a simmer, cover, and cook for 20 minutes.

Blend for Creaminess: Remove from heat and blend soup to desired consistency with an immersion blender.

Final Touches: Stir in lemon juice and season with salt and pepper to taste.

Serve and Garnish: Ladle soup into bowls and garnish with cilantro and a drizzle of lemon juice.