Rinse the Red Lentils under cold water until the water runs clear; drain and set aside.
Heat 2 tablespoons of Olive Oil in a large pot over medium heat. Add finely chopped Onion and diced Carrot and cook, stirring occasionally, until softened about 5–7 minutes.
Add minced Garlic and cook 30–60 seconds until fragrant.
Stir in Ground Cumin and Ground Turmeric and toast for about 30 seconds to release their aroma.
Add the rinsed lentils and pour in enough Vegetable Stock to cover by about an inch. Bring to a boil, then reduce heat and simmer gently.
Simmer until the lentils are tender and the soup has thickened, about 20–25 minutes, stirring occasionally and skimming any foam from the surface.
Season to taste with Salt and freshly ground Black Pepper. If you prefer a creamier texture, use an immersion blender to pulse the soup a few times or transfer a portion to a blender and return it to the pot.
Finish by stirring in a generous squeeze of Lemon and chopped Fresh Parsley. Serve hot, with extra lemon or parsley on the side if desired.
