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In a large pot over medium heat, heat olive oil. Add diced onion and cook until soft and lightly golden, about 6 minutes.
Add cumin and black pepper. Stir for 20 seconds until fragrant.
Add carrot and diced potato. Stir for 1 minute to coat in the spices.
Add rinsed lentils and cook until slightly toasted. Add the stock and salt. Bring to a boil, then reduce heat and simmer gently for 18 to 20 minutes until lentils and vegetables are very soft.
While the soup cooks, cut sourdough into small cubes.
In a frying pan over medium heat, heat olive oil. Add the bread cubes and fry until golden and crisp, about 3 to 4 minutes.
Add the minced garlic during the final 10 seconds and toss through the croutons so it perfumes the oil without burning. Season lightly with salt and set aside.
Blend the soup until completely smooth using a blender or stick blender. Add sumac, taste and adjust seasoning. Stir well.
Ladle into bowls, scatter with parsley, garlic croutons and a sprinkle of sumac. You can also serve with lemon halves for squeezing generously over the soup just before eating.