Step 1 (Sauté Onion): In a large pot or Dutch oven, heat a bit of olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes.
Step 2 (Add Carrots, Garlic & Tomatoes): Add the minced garlic, diced carrots, and chopped tomatoes, and cook for an additional 2–3 minutes until softened and fragrant.
Step 3 (Coat Lentils & Potatoes in Spices): Stir in the diced potatoes, rinsed red lentils, ground cumin, smoked paprika, salt, and black pepper. Mix well for 1 minute to coat the vegetables and lentils with the spices.
Step 4 (Pour in Broth): Pour in 6–8 cups of water or vegetable broth, making sure all ingredients are submerged. Bring the mixture to a boil, then reduce the heat to a gentle simmer.
Step 5 (Simmer Until Tender): Cover the pot with a lid and cook for about 25–30 minutes, or until the potatoes, carrots, and lentils are completely tender.
Step 6 (Blend the Soup): Once cooked, use an immersion blender directly in the pot to blend until smooth and velvety. (If you prefer a chunkier texture, blend only partially).
Step 7 (Sizzle the Chili Oil): In a small pan, heat 2 tablespoons of olive oil over medium heat. Add the chili flakes and fry for about 1 minute until fragrant and ruby-red. Remove from heat immediately.
Step 8 (Garnish & Serve): Ladle the hot soup into bowls and garnish with fresh chopped parsley, a drizzle of the warm chili oil, and a fresh lemon wedge on the side!
