Build the flavor base. Place a large pot over medium heat and add a drizzle of oil. Once warm, add the chopped onion and carrots. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften. Add the minced garlic, turmeric, and cumin. Stir continuously for about a minute, allowing the spices to release their aroma.

Add lentils and broth. Stir in the rinsed red lentils, coating them in the spiced vegetable mixture. Pour in the vegetable broth and increase the heat slightly until the soup reaches a gentle boil.

Simmer until creamy. Reduce the heat to low, cover the pot, and let the soup simmer for 20–25 minutes. Stir occasionally as the lentils soften and begin to break down. Over time, the soup will naturally thicken and develop a smooth, creamy consistency.

Brighten with lemon. Remove the pot from heat and stir in the fresh lemon juice. Taste and adjust seasoning with salt and pepper as needed.

Serve and garnish. Ladle the soup into bowls and sprinkle with freshly chopped parsley. For extra brightness, add a slice of lemon on the side.

Serve warm and enjoy immediately.