3 medium onions, finely chopped
3 medium garlic cloves, minced
4 stalks celery, finely chopped
1-2 carrots, finely chopped
3 tbsp extra virgin olive oil
1/4 heaping tsp ground cloves
1-1/2 heaping tsp ground cumin
1 tbsp turmeric
2 cups red lentils, washed and drained
7 cups water or vegetable stock
2 bay leaves
1 inch lemon zest, cut into thin strips, about 4 pieces
3/4 cup lemon juice (plus more to taste!)
1-1/2-2 tsp sea salt
1/2 bunch cilantro, coarsely chopped