In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 2 sliced yellow onions and a pinch of salt, stirring to coat. Cook for 15-20 minutes, stirring occasionally, until the onions turn deep golden brown and jammy.

Once the onions are beautifully caramelized, stir in 4 minced garlic cloves, 1 teaspoon of ground cumin, and 1 teaspoon of smoked paprika. Sauté for 1-2 minutes, allowing the spices to bloom.

Next, add 2 diced carrots to the pot, stirring well to combine. Cook for about 5 minutes, letting the carrots soften slightly.

Pour in 1 cup of rinsed red lentils, 4 cups of vegetable broth, and 1 can of diced tomatoes. Stir everything together, bringing the mixture to a boil over high heat.

Cover the pot and let the soup simmer on low heat for about 20 minutes.

After simmering, decide on your ideal texture for the soup. For a chunkier version, serve immediately. For a creamier finish, blend the soup until smooth.

With the soup blended to your liking, stir in the juice of 1 lemon, and season with salt and pepper to taste.

Ladle the warm soup into bowls and garnish with freshly chopped parsley or cilantro.