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Rinse and drain the red lentils and set aside. Peel the russet potatoes and chop into small cubes.
Finely chop the carrot, onion, and garlic. Dice the tomato.
Use a kettle and bring the 7 cups of water to boil.
Heat up a stock pot to medium heat. Add the olive oil followed by the onions. Sauté for 3-4min.
Add the carrots and sauté for 2min. Add the garlic and sauté for 1min.
Add the cumin, salt, and pepper. Sauté for another minute. Then, add in the red lentils and tomato. Sauté for another minute.
Add the potatoes and pour in the hot water. Give the pot a good stir.
Bring the soup to a boil, then cover and cook on medium for 20min.
Transfer 3-4 cups of the soup to a blender. Blend on medium low for a few seconds. Then, pour the soup back into the pot and give it a good stir to combine.
Plate the soup and garnish with fresh lemon juice, chopped parsley, a drizzle of olive oil, a sprinkle of zaa'tar, and fresh cracked pepper to taste.