Put the dried lentils in a bowl and cover with boiling water. Let soak while you prepare the rest of the ingredients.
Put olive oil in a large pot and heat on medium heat. Add chopped fresh carrots and celery and sauté for a few minutes until just starting to sizzle.
Add dried spice and continue cooking until everything starts to brown. 5-10 minutes.
Drain lentils and add to the pot. Cook on medium high heat together for 5-10 minutes.
Add 2 cups of vegetable broth or water to the pot and bring to a boil. Make sure the lentils are covered the entire time. Cook for 3-40 minutes, stirring occasionally, until the lentils are soft. Reduce heat and simmer for 10-15 more minutes until lentils are breaking down.
Use an immersion blender to blend the lentils about 75% of the way, or to desired consistency.
Serve with rustic bread. Top with freshly ground black pepper, to taste.