Heat a little oil in a pot. Add the onion and garlic and sauté. Add the bell pepper, tomato, and the rest of the vegetables, and stir. (You can omit the potato, carrot, or zucchini if you prefer.)

Add salt, all the spices, and the lentils.

Pour in the boiling water.

Cover the pot and let it simmer over medium heat until the vegetables and lentils are fully cooked.

If the soup is too thick, thin it with more water, then blend until smooth in a blender, adding an extra tablespoon of cumin if desired.

Serve and squeeze lemon juice on top to taste.