Heat olive oil in a heavy-bottomed pot over medium heat until shimmering and fragrant. Add diced onion and cook, stirring occasionally, until translucent and soft, about 5 minutes. The onions should become glossy and release a sweet aroma.
Add minced garlic and turmeric to the pot, stirring constantly for about 30 seconds until fragrant and the turmeric releases its earthy aroma. Be careful not to burn the garlic.
Stir in chopped carrots, cooking for another 8 minutes until they soften slightly and start to glisten, filling your kitchen with a sweet, earthy scent.
Pour in the vegetable broth and bring the mixture to a gentle simmer. Add rinsed red lentils and stir to combine. Cover the pot partially and reduce heat to low, letting it simmer gently for 20-25 minutes until the lentils are tender and the soup thickens beautifully.
Check the soup after 20 minutes; the lentils should have broken down into a thick, velvety consistency and the vegetables should be fully tender. If it’s too thick, add a splash more broth to loosen it up.
Turn off the heat and stir in a squeeze of fresh lemon or lime juice. Taste and adjust seasoning with salt if needed—this brightens all the earthy flavors and adds a fresh zing.
Serve hot, garnished with herbs or a drizzle of olive oil if desired. Enjoy the rich, golden bowl of nourishing comfort that feels like a warm hug in every spoonful.
