In a large pot over medium heat, add a splash of oil and sauté chopped onions until they become translucent and fragrant, about 5-7 minutes.

Once the onions are ready, stir in minced garlic and your selected spices—cumin and turmeric are fantastic choices. Sauté for an additional 1-2 minutes.

Add diced carrots and celery to the pot, stirring well to coat in the fragrant mixture. Cook these vegetables for about 3-5 minutes.

Next, pour in 6 cups of vegetable or chicken stock, and increase the heat to bring the mixture to a rolling boil. Once boiling, reduce the heat back to low.

Stir in the rinsed lentils, ensuring they are evenly distributed within the broth. Allow the soup to simmer uncovered for about 20-30 minutes.

As the lentils reach that beautiful tender stage, season the soup with salt, pepper, and a squeeze of fresh lemon juice.

Ladle the hearty soup into bowls, then generously garnish with fresh parsley and cilantro.