Roughly chop the onion, garlic and carrots and mince them in the food processor. Set a large pot to heat over medium and add a glug of oil. Sautee the veggies until soft, about 10 minutes.

Add cumin, curry powder and salt and a splash of water to help incorporate. Add vegetable broth and rinsed red lentils.

Cook until lentils are mushy and have broken apart. Using an immersion blender, blend until soup is smooth and creamy. Add zest and juice of lemon and salt to taste.

Serve warm with chili flakes and crusty sourdough bread.