This warm, spiced soup builds a deep base of onion, garlic, and carrots bloomed in olive oil, then layered with cumin, coriander, turmeric, and a touch of cayenne for real depth. Red lentils simmer down with diced tomatoes and vegetable broth until they turn creamy and tender, and a partial blend gives the bowl a lush, velvety texture while still keeping some bite. A finish of fresh lemon juice brightens everything, and the smoked paprika oil drizzled over the top adds a smoky, vibrant final layer. Parsley and lemon wedges at the table keep it fresh and finished. It's built entirely on olive oil, vegetables, legumes, and bright citrus, making it a natural, satisfying choice for anyone eating the Mediterranean way.
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Heat 3 tbsp olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.
Add the garlic and carrots and cook, stirring, until the garlic is fragrant and the carrots begin to soften, about 3 minutes.
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