1 Tablespoon olive oil
2 cloves garlic, minced
1 large onion, finely chopped
1 or 2 carrots, finely chopped
6 cups water and stock
1 cup orange lentils
1/2 teaspoon cumin
1/4 teaspoon turmeric, for colour (optional)
1 teaspoon salt (or to taste)
pepper to taste
Garnish: fried onions
Over medium-low heat, sauté garlic and onions until translucent. Add carrots and continue stirring for a few more minutes.
Add liquid and lentils. Bring to a boil. Lower temperature and simmer gently for one hour.
Add salt, pepper, cumin, and turmeric, if using. For a smooth soup like in the photo, puree in a blender or food processor or use an emulsion blender. Alternatively, if you like the texture, leave as is.
Garnish with fried onion and serve with fresh lemon slices.