Rinse and strain lentils in a coriander.
Heat a large pot on medium heat. Pour olive oil in pot. Add onion and saute until translucent, avoid browning the onions.
Add lentils and briefly mix with sautéed onion mixture. Stir in salt, cumin, turmeric and lemon juice.
Now add vegetable/chicken stock and bring to a boil. Once it reaches a boil, reduce heat to a simmer. Simmer on medium-low heat for about 25-30 minutes, until lentils are fully cooked. Stir occasionally to prevent lentils from sticking to the bottom of the pot.
Once the lentil cooking is completed, pour soup into a blender and blend until smooth.
Serve in a bowl. Decorate each bowl with a squeeze of lemon, a pinch of cumin and/or a parsley sprig as desired.