Place lentils in a bowl and cover with 6 cups (1.5 L) cold water. Soak for 1 hour. Then strain and rinse well.

Heat oil in a large saucepan. Add onion, carrot, celery and garlic and sauté over medium heat, stirring often until soft, about 8 to 10 minutes. Be careful not to brown or scorch. Sprinkle with seasonings and lemon juice.

Add soaked and rinsed lentils along with 6 cups (1.5 L) fresh cold water. Stir together and bring to a boil. Cover, reduce heat and simmer 30 minutes to allow flavours and lentils to soften.

Stir in tomatoes. Heat through. Serve soup with cilantro sprinkled over top.

Lentils are a fibre-packed low fat source of protein, vitamins and minerals. Use lentils as a sauce extender, added to rice pilafs, salads and soups, or in place of meat in lasagna.