Rinse and drain the lentils using a large strainer.
Dice the onion and celery and peel and chop the sweet potato.
In a medium soup pot add the oil and sauté the onion Add the onions for 1 minute.
Add the diced sweet potato and sauté for another 1-2 minutes.
Add the lentils and the seasonings and mix well.
Add the rest of the ingredients, celery, garlic, chopped parsley/cilantro and fill up the pot with water, up to 1 1/2” from the ledge of the pot.
Mix everything to make sure nothing sticks to the bottom of the pan and bring the soup to a boil.
Taste the broth to make sure it’s salty enough. You might have to add more salt. If necessary, add another teaspoon and taste again.
When the soup is boiling, lower the heat and cover. Cook covered for 30 minutes.
After 30 minutes, uncover and process the soup with a hand held blender. Process until the soup is smooth without lumps.
Serve in a soup bowl and drizzle with lemon and 1 teaspoon of olive oil.
