Step 4: Pile it in!
Add the remaining ingredients except for the lemon and cilantro.
(At this point I realized I didn't have quite enough lentils, so I added some quinoa, which turned out great.)
Let the liquids heat up to a simmer, then cover and reduce heat. Let the soup simmer for about twenty minutes or until the lentils are tender. Remove from heat.
When you are ready to serve the soup, add your chopped cilantro and then squeeze the lemon halves over it. Garnish with additional cilantro sprigs.
Eat it! This soup is also good reheated from the fridge or from frozen.