In a large soup pot over medium heat, toast 1 tablespoon of cumin and coriander seeds for about 1 minute until fragrant. Remove the pot from heat and let the seeds cool before grinding them into a fine powder.

Add 2 tablespoons of olive oil to the pot. Once shimmering, add 1 diced yellow onion and sauté for 7-8 minutes until translucent.

Stir in the ground spices, 2 minced garlic cloves and a grated 1-inch piece of fresh ginger. Cook for 1 minute until fragrant.

Add 4 chopped carrots, seasoning them with sea salt and ground black pepper. Stir in 1 cup of split red lentils and 4 cups of vegetable stock.

Bring to a boil, then reduce heat to low and let simmer uncovered for about 30 minutes until carrots are soft and lentils are tender.

Blend the soup mixture using an immersion blender or in batches until smooth. Add water or vegetable stock for desired consistency.

Stir in 3 tablespoons of tahini and 1 tablespoon of toasted sesame oil. Adjust seasoning as needed.

Stir in the juice of half a lemon or lime. Ladle into bowls and garnish with fresh cilantro, an extra drizzle of tahini, and sesame seeds.