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Peel and chop the onion and add to a pot with the olive oil and cumin and sauté until slightly softened.
Add the carrots and lentils, and toss together. Finally, add in the vegetable stock and mix everything together.
Bring to the boil and then reduce heat, cover the pot and simmer until the lentils and carrots are soft and cooked.
Take the pot off the heat and blend directly in the pot using an immersion blender, or into your tabletop blender (if it can handle hot liquids...if not, then let it cool first).
Serve into bowls and top with fresh chopped parsley and ground black pepper, with lemon wedges on the side.
Enjoy!
