Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, portabella mushroom, carrot, and celery. cook until the onions start to sweat, a few minutes. Next add the sea salt, coriander, cumin and grains of paradise and cook until the onions are translucent. this will take 5 minutes or so.
Add the lentils, vegetable stock and water if needed. Cover with a lid, increase the heat to high and bring just to a boil. Reduce the heat to low so the soup is just simmering, cook until the lentils are tender, approximately 20-30 minutes.
Next add soy sauce and tomatoes, and cook for another 10 minutes. Taste to see if it needs more salt.
Using a stick blender, puree to your preferred consistency. Serve immediately and garnish with cilantro.