Heat the oil in a large saucepan on medium heat for 1 minute. Add the garlic and onions and sauté for about 5 minutes or until translucent. Add the celery and carrot and continue to cook for 5-7 minutes, stirring occasionally, until softened.

Add the lentils and the spices to the saucepan and toast for about 2 minutes. Add the water, bring to a boil then reduce the heat to medium and cook for another 30 minutes, or until lentils are softened. (If you prefer a denser soup add only 4 cups of water and then more water if needed, or vice versa). Once the lentils are cooked puree with an immersion blender of food processor. Store in baby cubes in the freezer for up to 3 months.