Mediterranean Lentil Soup

1 yellow onion, finely chopped

2 carrot, peeled and diced

2 celery, diced

4 garlic, minced

30 ml lemon juice, freshly squeezed

30 g parsley, chopped, for garnish

30 ml olive oil

300 g red lentils, rinsed

400 g tomatoes, canned, with juices

1 L vegetable stock

10 ml cumin

5 ml coriander

2 ml turmeric

7 ml kosher salt, or to taste

2 ml black pepper, freshly ground