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Get a pot, pop it on a low heat and add the olive oil.
Cut the carrots, onion and grate the garlic.
Throw them in the pot, cook for a minute or two and chuck the lentils in after.
Stir a little until the lentils are covered with oil (they open their pores which then tastes better).
Add the vegetable stock and yoghurt.
Let the soup simmer for 15-20 minutes on low heat.
Season with salt and pepper.
Add the lemon juice.
Blend it with a hand blender if available, don't worry if you cant.
Ready (eat with bread, add your favourite herbs for variety, and some more yoghurt or sour cream)