Sauté the onion and garlic in a little olive oil. Add the red lentils, salt, 1 tablespoon turmeric, and the hot chili pepper. I always use coarse salt in my recipes.

Transfer the mixture to a blender and blend briefly.

Return the soup to the pot and cook for another 5 minutes. Add the remaining spices: 1 tablespoon cumin, 1 tablespoon black pepper, a pinch of wild thyme, garlic powder, onion powder, or any spices you prefer.