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Wash the lentils really well until the water comes out mostly clear. Add them to a pot and submerge with water. Boil for about 20 minutes on medium heat or until the lentils are soft, skimming any foam that forms on top for a clearer soup. Make sure to stir occasionally.
While the lentils cook, squeeze the lemons, crush the garlic with 1 tsp salt, and peel & cut the pumpkin into small cubes.
After the lentils have softened, add the other 1 tsp salt, ½ tsp turmeric, the pumpkin and the crushed garlic. Let it cook for another 15 minutes, stirring occasionally, until the pumpkin is tender. If at any point the soup becomes too thick, add more water. Once the pumpkin is almost tender, add the lemon juice (add about ¾ and adjust after tasting) and more salt to taste. Once the pumpkin is tender, turn off the heat, add the olive oil and mix it in.
Serve with the garnishes of your choice and enjoy!