Begin by heating 2 tablespoons of olive oil in a large pot over medium heat. Add sliced onions along with a pinch of salt and cook, stirring occasionally, for about 15-20 minutes until they turn golden brown and caramelized.

Once your onions are beautifully caramelized, add 3 minced garlic cloves, 2 teaspoons ground cumin, and 1 teaspoon smoked paprika. Stir this mixture for 1-2 minutes until fragrant.

Stir in 2 diced carrots and cook for an additional 5 minutes, letting them soften slightly.

Add 1.5 cups of rinsed red lentils, 6 cups of vegetable broth, and 1 can of diced tomatoes. Stir well, then bring this mixture to a boil.

Once boiling, lower the heat to low, cover the pot, and let it simmer for about 20 minutes, or until the lentils are tender.

For a smooth consistency, blend the soup using an immersion blender until creamy.

Stir in 1 tablespoon of fresh lemon juice, then season with salt and pepper to taste.

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