Rinse the red lentils thoroughly under cold water until the water runs clear.

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5-7 minutes.

Add the chopped carrot and minced garlic to the pot, and cook for an additional 3-4 minutes.

Stir in the cumin and paprika, cooking for 1-2 minutes until fragrant.

Add the rinsed lentils and broth to the pot, followed by salt and pepper to taste.

Bring the mixture to a boil, then reduce the heat and let it simmer for about 25-30 minutes, or until the lentils are fully cooked and tender.

Once cooked, use an immersion blender to puree the soup to your desired consistency, or serve as is for a chunkier texture.

Stir in the lemon juice, if using, and adjust seasoning to taste before serving.

Serve hot with a drizzle of olive oil on top and fresh bread or pita on the side.