Puree cilantro with 6 Tbsp oil and ¼ tsp salt in a blender until smooth. Transfer puree to a bowl and set blender aside.
2.
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 ¾ tsp salt and cook, stirring frequently, 1 minute.
3.
Add lentils, broth, water and bring to a boil, then reduce heat and simmer, covered, until lentils are very soft, about 30 minutes. Puree with a hand blender. Add lemon juice and pepper to taste. Stir in cilantro puree.
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