Heat olive oil in a large pot or Dutch oven over medium heat. Add the sliced onions and a pinch of salt. Cook for 15–20 minutes, stirring occasionally, until the onions become golden brown and caramelized.

Add the minced garlic, ground cumin, and smoked paprika. Stir and cook for 1–2 minutes until fragrant.

Stir in the diced carrots and cook for about 5 minutes until they begin to soften.

Add the rinsed red lentils, vegetable broth, and diced tomatoes. Stir well and bring the mixture to a boil.

Once boiling, reduce heat to low. Cover and let the soup simmer for about 20 minutes, or until the lentils are tender.

For a smoother soup, blend using an immersion blender until desired consistency is reached. Leave it chunky if you prefer texture.

Stir in salt, black pepper, and lemon juice. Taste and adjust seasoning if needed.

Serve hot and garnish with fresh parsley or cilantro. Pair with toasted bread for a cozy meal.