Heat up a large pot on medium-low heat and add in coconut oil to coat the bottom of the pot.
Sauté the carrots, celery, white onion + garlic with black pepper for about 7 minutes. Continuously stirring to make sure that the onions + garlic don’t burn.
Once the vegetables are tender and the onions have started to become translucent, add in the lentils, tomatoes, veggie broth, water, coriander, cumin + cinnamon. Cover the pot and bring everything to a boil on high heat.
Once the soup comes to a boil, simmer on medium-low to low heat uncovered for about 35 to 45 minutes until lentils are tender.
Add in 1 tbsp of lemon juice and stir. Continue to let the soup simmer for another few minutes.
Take the soup off heat. Either use a hand immersion blender or transfer 3 cups of the soup to a blender to purée part of the soup and give it a thicker consistency. If it’s in the blender, transfer the mixture back to the soup and stir.
Serve plain or over raw kale or spinach with optional avocado slices. Enjoy! Will keep in the fridge for up to 2 weeks or freeze half for a later date.
Recipe by at https://www.littleadaptsbyjax.com/hearty-vegan-lentil-soup/