Wash the lentils and vegetables thoroughly, chop them, and place them in a pot. Add water and a bouillon cube, bring to a boil, then reduce the heat and simmer until everything is cooked through.

Once cooked, blend the mixture with an immersion blender. Return to the heat, add the spices, stir, then add the toasted orzo and the second bouillon cube. In a separate pan, melt the butter, add the diced onion, and sauté until golden brown.

Let the soup simmer until the orzo is cooked. Add the sautéed onion topping, stir, bring to a quick boil, then turn off the heat. Serve with toasted bread and lemon wedges. Enjoy!