Heat the olive oil in a large soup pot over medium heat.

Add the diced onion and cook until softened.

Stir in the minced garlic, ground cumin, ground turmeric, and ground coriander; cook until fragrant.

Add the chopped carrots to the pot and stir to coat with the spices.

Pour in the rinsed red lentils.

Add the vegetable broth and water.

Bring the mixture to a boil.

Reduce heat, cover, and simmer until the lentils and carrots are tender.

Season with salt and black pepper.

Use an immersion blender to partially or fully puree the soup for a smoother texture (optional).

Stir in lemon juice for brightness if desired.

Ladle the soup into bowls and garnish with fresh parsley or cilantro.