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Slice the leek ¾ of the way from the top, turn and slice again ¾ of the way. Wash out the dirt and sand, then finely chop. Roughly chop the garlic and finely chop the carrots. Chop the potatoes into bite sized cubes and dice the tomatoes. Rinse and drain the black lentils and set aside.
Heat up a stock pot to medium heat. Add in the olive oil followed by the leeks and garlic. Sauté for 4-5 mins. Add in the carrots and sauté for a few minutes. Add in the salt, cumin, sweet paprika, turmeric, and cayenne pepper. Give the pot a good stir.
Add in the tomatoes and stir. Add in the black lentils and potatoes. Stir and cook for a couple of minutes. Add in the water and stir. Turn up the heat and bring to a boil. When it comes to a boil, let the soup simmer on medium low for 1 hr.
Transfer about 5-6 cups of the soup into a blender. Blend on medium high for about 25 seconds. Then, carefully pour into the pot. Stir the pot. Plate and garnish with some freshly chopped parsley and some flaky salt to serve.