Sauté the Vegetables: Heat the olive oil in a large saucepan or Dutch oven over a medium heat. Add the chopped onion, carrots, and celery. Cook for 8-10 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent. This creates a sweet, aromatic base.

Bloom the Spices: Add the minced garlic, ground cumin, and ground turmeric to the pan. Stir constantly for about 1 minute until the spices are incredibly fragrant. This step is crucial for unlocking the full depth of their flavour.

Add Lentils and Stock: Pour in the rinsed red lentils and the vegetable stock. Stir everything together well, scraping up any flavourful bits that may have stuck to the bottom of the pot.

Simmer Gently: Bring the soup to a boil, then immediately reduce the heat to low. Cover the pan and let it simmer gently for 15-20 minutes, or until the lentils are completely soft and have started to break down. Give it a stir every so often to prevent sticking.

Blend to Your Liking: Once the lentils are cooked, you can choose your texture. For a completely smooth soup, carefully transfer it to a blender. What works best for me is using an immersion (stick) blender directly in the pot. I like to blitz it for just 20-30 seconds, leaving about a third of the soup with some texture for a more rustic feel.

Finish with Lemon and Coriander: Take the soup off the heat. Stir in the fresh lemon juice and the chopped fresh coriander. This is the final step that brings the whole dish to life.

Season and Serve: Taste the soup and season generously with salt and freshly ground black pepper. Ladle into warm bowls and serve immediately.