LEMONY Lentil Soup with CILANTRO!

So I know lentils may not be the most appealing ingredient, but if a dish has lemon and cilantro in it I have to try it! I actually love this soup, and it's deliciously healthy!

1/2 cup chopped cilantro
7 Tbsp olive oil
1 tsp salt
1 medium onion, chopped
1/2 tsp ground allspice
1 cup brown lentils, picked over and rinsed
3 1/2 cups reduced-sodium chicken broth (28 oz)
3 cups water
2 Tbsp fresh lemon juice

Puree cilantro with 6 T oil and 1/4 tsp salt in a blender until smooth. Transger puree to a bowl and set blender aside.
Cook onion in remaining Tbsp oil in a 3 quart heavy saucepan over moderate heat, stirring occasionally, until beginning to brown, 4-5 minutes. Add allspice and remaining 3/4 tsp salt and cook, stirring frequently, 1 minute. Add lentils, broth, and water and bring to a boil, then reduce heat and simmer, covered, until lentils are very soft, about 30 minutes. Transfer 1 cup lentils with some of broth to blender and puree until smooth (use caution when blending hot liquids), then return to saucepan. Add lemon juice and pepper to taste. Stir in cilantro puree.

I add more lemon juice (of course), but other than that I think it's great!