Step 1

Rinse your lentils under runny water and drain.

Step 2

In a large pot heat gently the olive oil, add the onion, and cook for about 5 minutes or until the onion starts to soften.

Step 3

Add cumin, turmeric, garlic, and stir for 1 minute until fragrant.

Step 4

Then add lentils, carrots and give a good stir.

Step 5

Add the broth, salt, and pepper and bring to the boil*.

Step 6

Reduce the heat, cover with a lid, and simmer for about 20 minutes, stirring occasionally.

Step 7

Remove the pot from the heat, check the seasoning and the consistency (you might like a thicker or a thinner soup, so you can add or reduce the amount of liquid - see notes)*.

Step 8

If you like, blend with a hand blender if you like a smooth and creamy soup.

Step 9

Serve with chopped parsley or coriander, a pinch of paprika if you like and freshly squeezed lemon juice*.