In a large pot, heat a tablespoon of olive oil over medium heat. Add finely chopped onions and sauté for about 5–7 minutes until translucent.

Stir in diced carrots and any other seasonal vegetables. Cook for an additional 4–6 minutes until softened.

Add rinsed lentils along with cumin and turmeric. Stir well and cook for 2–3 minutes until fragrant.

Pour in 6 cups of broth, bring to a boil, then reduce heat and simmer for 25–30 minutes until lentils are tender.

Stir in freshly chopped parsley and cilantro just before serving. Adjust seasoning with salt and pepper.