Peel the carrot and slice it into rounds. Set aside. Peel the potato, wash it well, and cut it into cubes. Set aside. Chop the onion and set aside. Rinse the lentils thoroughly, drain, and set aside.

In a medium pot over medium heat, add the olive oil. Add the onion, carrot, and potato. Sauté until the vegetables are lightly golden and the onion softens a bit.

Add the rinsed lentils and stir well. Pour in 4 cups of water, then add the salt, black pepper, chili powder (to taste), and cumin. Cover the pot and cook until everything is fully cooked and tender.

Use an immersion blender to blend the soup until smooth and creamy, with no chunks remaining. Taste and add more salt if needed.

Serve the soup in bowls alongside your main dishes. Enjoy!