Put the lentils, water, turmeric, cloves, ginger and garlic into a large pot and simmer, partially covered, until lentils become soft, 45 minutes to an hour, or use a pressure cooker to reduce the cooking time.
Remove the cloves (in the bouquet garni) and puree the soup with a hand blender, or in a blender.
Season with salt, pepper and lime juice, to taste.
Saute the bread cubes in a bit of olive oil until slightly browned and crisped and drain.
Serve the soup with the bread croutons and lime wedges, on the side.