Put your pan on the fire and add the olive oil. Fry the onion and garlic until they are soft and glazed but not too brown.
Stir the cumin through and bake together until it becomes fragrant. Add the lentils to the pot, stir it all together and add the stock. Leave this to simmer for 15 minutes (check everyone once in a while as it can evaporate quite quickly)
Add the passata, put a lid on the pan and leave to simmer for about 20 minutes or until the lentils are cooked.
Puree with a stickblender and divide across bowls. Sprinkle the soup with the smoked paprika and some finely chopped cilantro.