Sautee onion in olive oil with the garlic, tumeric, and cumin. Add the carrots and sautee for another 3 minutes, then add the celery and sautee another 3 minutes. Add the lentils and water, put in the 3 vegetable bouillon cubes. Bring to a boil and let boil for about 15-20 minutes. Reduce to simmer and cook for another hour with the lid on. Once cooked you can serve the soup as is or blend it. Add salt and pepper to taste.