Slice the onion and sauté it in olive oil over medium heat. Add salt, black pepper, and cumin, and cook until the onion changes color. Add the tomato and tomato paste, and stir until the mixture is well combined.

Transfer the onion and tomato mixture to a pot. Add the boiling water and bring to a boil. Add the lentils and let the soup simmer on low heat until the lentils are fully cooked.

Add the processed cheese spread and Kiri cheese (or cream cheese), and stir. Blend the soup in a blender until very smooth.

Return the soup to the pot and bring it to a boil again. You can add more water if you prefer a thinner consistency.