Heat oil in large pot for a few minutes then saute diced onion and garlic until golden, about 4-5 minutes. Add in spices and tomato paste and saute for another 2 minutes.
Add broth, water, lentils, carrot and celery. Bring to a simmer then cover pot and turn to medium low heat. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.
Remove about a cup of the soup and put into a separate bowl. Using an immersion blender (or other food processor), blend the rest of the soup until smooth. Add back in the cup that was removed. Soup should be somewhat chunky.
Stir in lemon juice and serve. Drizzle a bit of Harissa Olive Oil (for heat) or Meyer Lemon Olive Oil over the top.