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Heat 4 tablespoons of oil in a large soup pot over medium heat. Add the onion and ½ teaspoon of salt and cook, stirring occasionally, for 3 to 4 minutes. Add the carrots and potato, and continue to cook, stirring occasionally, for 5 to 6 more minutes.
Add the cumin, turmeric, black pepper and the remaining 1½ teaspoons of salt, stir to combine and cook for 3 to 4 more minutes. Add the lentils and water, stir to combine and bring everything to a simmer. Cover and cook for 30 to 40 minutes, stirring every 10 to 15 minutes to prevent the lentils from sticking.
Meanwhile, if desired, prepare the crispy pita strips. Place a small skillet over medium heat and add the pita and the remaining 3 tbsp of oil. Fry, stirring continuously, until the pita is brown and toasted, about 4 minutes. Remove from the skillet and set aside.
Once the lentils are soft and broken down, if desired, use an immersion blender to blend the soup to a smooth consistency.
Taste the soup and adjust the salt, pepper and water to your liking.
Portion out the soup and garnish with crispy pita strips, chili flakes, more black pepper and lemon juice, if desired.
Serves 6
Produced in collaboration with CBC Creator Network.