Finely chop the onion, carrots, and celery.

Crush the garlic cloves.

Chop the tomatoes.

Saute the onion, carrots, and celery with olive oil in a large pot until softened.

Add the crushed garlic, turmeric, cumin, and coriander to the pot.

Cook for 2 minutes, stirring constantly, to release the spices' aromas.

Add the chopped tomatoes, green lentils, vegetable stock, salt, and pepper to the pot.

Bring the soup to a simmer, then cover the pot.

Simmer for 30 minutes, or until the lentils are tender.

Squeeze lemon juice into the soup.

Stir in the chopped coriander.

Serve hot.