Tagine-Spiced Lentil Soup with Lemon and Coriander

Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.

Add garlic and cook for 1 minute more, until fragrant.

Stir in the lentils, vegetable broth, diced tomatoes, cumin, coriander, turmeric, cinnamon, ginger, cayenne pepper, salt, and pepper. Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until lentils are tender.

Remove from heat and stir in lemon juice.

Ladle soup into bowls and garnish with fresh coriander. Serve hot.