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First, make the dukkah oil. Dry toast the coriander seeds, cumin seeds and urfa chilli in a pan on a medium heat, until fragrant.
Add the lemon zest, then transfer to a blender and blend a little, keeping it coarse.
Tip the spice mix into a deep pan filled with the oil, bring to a boil, then take off the heat and leave to cool.
For the soup, put the oil in a saucepan on a medium heat, add the onion and carrot, and cook slowly until translucent.
Add the garlic, tomato paste and all the spices, and cook for 10 minutes more, to release the aromas.
Tip in the lentils, cook for a minute, then cover with 1.2 l water, bring to a gentle boil and simmer for 30 minutes, or until the lentils are soft.
While the soup is hot, blend it with a handheld blender until smooth.
Serve in bowls topped with a drizzle of the dukkah oil.