In a large pot, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add 2 sliced onions and a pinch of salt. Stir frequently for about 15-20 minutes until the onions turn golden brown and caramelized.

Stir in 3 minced garlic cloves, 1 teaspoon of ground cumin, and 1 teaspoon of smoked paprika into the caramelized onions. Cook while stirring for 1-2 minutes until the spices become fragrant.

Add 2 diced carrots to the pot, stirring to combine with the onion mixture. Allow them to cook for about 5 minutes, until they begin to soften.

Pour in 1 cup of rinsed red lentils and 4 cups of vegetable broth, followed by a 14-ounce can of diced tomatoes. Stir everything together well, bringing the mixture to a boil.

Once boiling, reduce the heat to low and cover the pot. Let it simmer for 20 minutes, stirring occasionally, until the lentils are tender.

For a chunky texture, leave the soup as is. To achieve a smooth consistency, blend the soup with an immersion blender.

Remove the pot from heat and stir in the juice of half a lemon. Taste and adjust seasoning with salt and pepper.

Ladle the soup into bowls and garnish with fresh parsley or cilantro, if desired. Serve warm with crusty bread.