Marinate cinnamon, cloves and pepper in STROH Rum. Peel the onion. Finely chop onion and parsley. Peel carrots and cut into thin slices. Heat oil and roast onions and parsley. Add lentils and fry everything. Deglaze with rum seasoning. Add tomatoes and poultry stock and bring to a boil. Simmer soup for 15 min until the lentils are soft. Season to taste with salt and pepper.