Red Lentil Soup With Leek, Fennel, and Celery Heart [Vegan, Gluten-Free]

• 1 tablespoon coconut oil
• 1 leek, finely chopped
• 1 fennel bulb, just the inner leaves cut into small pieces
• 1 celery heart (inner stalks), cut into small pieces
• 4 cups broth or water
• 1 cup red lentils, rinsed
• 1/2 lemon
• Sea salt and pepper, as desired
• Fresh cilantro (garnish)

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