In a 4-quart pot, on high heat, add 4 cups water and 1 cup chicken broth, salt and lentils; bring to a boil.
Reduce heat to medium until cooked, about 15 minutes. Turn stove to low heat.
In a sauté pan, over medium heat, spray cooking spray for 3 seconds. Add garlic, onions, celery, carrots and cumin and sauté for 3 minutes. Add sautéed mixture to the lentils, stir and turn off stove.
Add lemon juice, garnish with cilantro and serve.
If creamier texture is desired, prior to adding lemon juice, blend soup in blender and return to stove. Then add lemon juice and water as needed for desired consistency. Bring to a boil and serve immediately or refrigerate.
Nutrition Facts: Serving Size: 1 serving (259g), Servings 6, Amount Per Serving: Calories 130, Calories from Fat 5, Total Fat 1g (2% DV), Saturated Fat 0g (0% DV), Trans Fat 0g, Cholesterol 0mg (0% DV), Sodium 410mg (17% DV), Total Carbohydrate 22g (7% DV), Dietary Fiber 10g (40% DV), Sugars 2g, Protein 9g, Vitamin A (20% DV), Vitamin C (6% DV), Calcium (4% DV), Iron (15% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet.