Moroccan Lentil Soup

Ingredients

• 6 cups vegetable broth
• 2 cups chopped onions, cut into ¼-inch dice
• 2 medium carrots, sliced into ¼-inch rounds
• 2 large cloves garlic, minced or pressed
• 1 teaspoon ground coriander
• 1½ heaped teaspoons ground cumin
• ¾ teaspoon ground turmeric
• ¾ teaspoon smoked paprika
• ¾ teaspoon ground cinnamon
• ¾ teaspoon ground ginger
• 1 (28-ounce) can crushed tomatoes
• 1½ cups split dry red lentils, picked over and rinsed
• ⅓ cup chopped parsley
• ⅓ cup chopped cilantro
• Juice of 1 large lemon
• 1 teaspoon sea salt, or to taste
• ⅓ teaspoon ground black pepper, or to taste