In a pot over medium heat, add a little vegetable oil. Chop the onion and sauté it lightly. Rinse the lentils, add them to the pot, and stir well. Add hot water and bring to a boil.

Add a little salt, cumin, and the bouillon powder. Add the turmeric and let it cook. Then add the potato and carrot, and let everything boil until fully cooked. Serve with toasted bread, lemon, olives, and pickles. Enjoy!

For the toasted bread: Cut the sandwich bread into cubes and place them on a baking sheet. Drizzle with olive oil. Bake in the oven until golden and crispy. Serve with the lentil soup.