Sauté the vegetables

• Heat the olive oil in a stockpot over medium heat.
• Add the onion, carrot and potato and cook until softened.
• Stir in the garlic, cumin and turmeric and cook until fragrant.

Simmer the soup

• Add the rinsed lentils and the vegetable stock.
• Season with salt and black pepper.
• Bring to a boil, then lower the heat and simmer until the lentils are completely tender.

Blend and finish

• Blend the soup until smooth with an immersion blender.
• Stir in the lemon juice and adjust the seasoning.
• Ladle into bowls and serve hot.