Begin by finely dicing the onion and grating the carrot. Crush the 2 cloves of garlic and set aside.
Heat up a large pot on medium heat and add the olive oil. Gently sauté the onion and garlic for 4-5 minutes until translucent.
Rinse the lentils very thoroughly under cold water. Add the washed lentils to the pot with the sauteed onions along with the 6 cups of water (or chicken broth). Simmer on medium heat for 20 minutes.
Once the lentils have become tender, add the grated carrot and season with cumin, salt and white pepper. Simmer for 10 more minutes.
Garnish with parsley and serve hot.
Notes
To make this recipe vegan, use water or vegetable stock.* Use an immersion blender if you want a smoother consistency, and blend the soup to your liking.