Kat Can Cook

0 Heat olive oil in a pot over medium heat.
1 Saute onion, garlic, and celery with a 1/2 teaspoon of salt for 3-5 minutes, stirring occasionally.
2 Add in cumin, coriander, red pepper flakes, and a few cracks of pepper and cook for 60 seconds more.
3 Add canned tomatoes, vegetable stock, sliced lemon and lentils to the pot.  If you are using unsalted stock, add a teaspoon of salt at this time.   Stir well.
4 Cover the pot and bring soup to a boil.
5 Reduce to a simmer and cook for 20-25 minutes until lentils are cooked and the flavors have deepened.  
6 Taste for seasoning and add salt if needed.  
7 If you'd prefer not to eat the lemon slices with their rind (I always do), remove them now.  
8 Serve ladled into shallow bowls, sprinkled with fresh parsley.