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Rinse and drain the lentils using a large strainer.
In a medium soup pot add the oil and sauté the onion for 1 minute. Add the sweet potato and mix. Add the celery and garlic and mix for another 1-2 minutes. Lastly add the lentils and spices and mix.
Fill up the pot with water, up to 1.5 inches from the ledge of the pot. Mix everything to make sure nothing sticks to the bottom of the pan and bring the soup to a boil.
Taste the broth to make sure it's salty enough. You might have to add more salt, add another 1 teaspoon and taste again.
When the soup is boiling, lower the heat and cover. Simmer covered for 30 minutes.
After 30 minutes, uncover and add the parsley and cilantro and cover for another 10 minutes.
Process the soup with a hand held blender until the soup is smooth with no large lumps.
Serve in a soup bowl and drizzle with lemon and 1 teaspoon of olive oil and enjoy.