Egyptian Lentil Soup

Heat olive oil and soften onion, carrot and garlic, then stir in ground cumin and ground turmeric.

Add red lentils and water to soup base, bring to the boil, then simmer until the lentils are falling apart.

Blend the soup until smooth and season with salt and black pepper. Add a splash of water if too thick.

Serve hot with a squeeze of lemon.