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Add a splash of olive oil to a large pan and slowly sweat the onion for 10 to 15 minutes (it shouldn’t brown).
Add the Baharat, chilli, garlic, and cumin and fry for a couple of minutes until fragrant.
Add the lentils, tomatoes, bay leaves and 1.85 litres of water.
Bring to the boil, then reduce to a simmer and allow to gently cook for 25 to 30 minutes, or until the lentils have softened.
Remove from the heat, add the lemon juice and check the seasoning.
Serve with a dollop of yoghurt, a drizzle of olive oil and a little dill.
The soup also freezes well.