Sauté onion and garlic over medium high heat with 2 tbsp oil until fragrant and onions are golden ~ 2-3 mins
Stir in carrots, celery and spices, continue to sauté until spices are fragrant ~ 3-4 mins
Stir in lentils, veggie stock, and crushed tomatoes, bring to a low boil, then reduce to a simmer and continue to cook for 30 mins.
Stir in fresh cilantro and lemon juice. Taste, adjust seasoning if necessary. Add more water if needed for a thinner consistency.
Garnish with fresh cilantro, a drizzle of olive oil and sumac. Can be kept in a glass sealed container in the fridge for 3 days. (tastes even more delicious the following day)