Sauté the aromatics: In a large soup pot, heat the oil over medium heat. Add the chopped onions and garlic. Cook until golden and fragrant — about 5–7 minutes.
Add lentils and spices: Stir in the washed red lentils, cumin, turmeric, salt, and pepper. Mix well to coat the lentils in the flavorful base.
Add broth and simmer: Pour in the broth, stir, and bring to a gentle boil. Lower the heat, cover, and simmer for about 20 minutes, or until the lentils are soft and slightly creamy.
Add cilantro and lemon: Stir in the chopped cilantro and fresh lemon juice. Mix well and taste — adjust seasoning as needed.
Serve and enjoy: Ladle the soup into bowls and top with challah croutons or dip them into the soup.
