Peel and chop the onions into large cubes.

Peel and slice the carrots and celery into uniform chunks.

Peel and cube the potatoes; these will help thicken the soup and add a smooth texture.

Heat a generous amount of olive oil in a large soup pot.

Add the onions and sauté until they begin to soften.

Smash several garlic cloves and add them to the pot, stirring for a few minutes until fragrant.

Add the chopped celery and stir for about two minutes.

Add the carrots and continue to sauté for another few minutes, followed by the cubed potatoes.

Let the vegetables cook together until they are slightly softened and aromatic.

Add the washed and drained red (or yellow) lentils to the pot.

Stir well to coat them with the oil and mix with the vegetables.

Add fresh cilantro, a bouillon cube, cumin, turmeric, black pepper, and salt.

Stir all ingredients thoroughly to toast the spices and combine the flavors.

Pour in enough water to cover the ingredients generously.

Bring the mixture to a boil, then reduce the heat to low.

Cover the pot and simmer for about one hour, or until the lentils and vegetables are very tender.

Once the soup is fully cooked, use an immersion blender (or carefully transfer to a standard blender) to process the soup until it reaches a smooth, creamy consistency.

Return the soup to low heat if needed. Stir in a splash of heavy cream.

Let the soup simmer for just a few more minutes to integrate the cream and reach the perfect consistency.

Ladle the hot soup into bowls.

Garnish with crunchy croutons and a sprinkle of fresh cilantro before serving.