Chop the onion, mince the garlic, and chop the carrots into small, even pieces. Measure out all your ingredients to keep the process smooth.
Heat the large heavy-bottomed pot over medium heat and add the olive oil. Once shimmering, add the chopped onion and minced garlic, sautéing until fragrant and translucent, about 2-3 minutes. The aroma should be warm and inviting.
Stir in the turmeric and cumin powders, cooking for about 30 seconds until they release their fragrant oils and turn a deeper color. This step enhances their aroma and flavor.
Add the chopped carrots to the pot and cook for another 4-5 minutes, stirring occasionally until they start to soften and the mixture smells earthy and vibrant.
Pour in the vegetable broth and bring the mixture to a gentle simmer. Rinse your lentils and add them to the pot, stirring well to combine. Cover partially with a lid and let simmer gently for 25-30 minutes, or until the lentils are tender and the soup is fragrant.
Check the soup: the lentils should be soft but not mushy, and the vegetables tender. If it’s too thick, add a splash of hot water; if too thin, simmer uncovered for a few more minutes to thicken slightly.
Squeeze in the fresh lemon juice, stirring to brighten the earthy flavors. Taste and adjust the salt as needed. For a finishing touch, sprinkle chopped herbs on top.
Remove from heat and let the soup rest for 5 minutes to allow flavors to meld. Serve hot in bowls, garnished with extra herbs or a drizzle of olive oil if desired. The soup should be bright yellow, creamy, and fragrant with warm spices and fresh citrus.
