Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until softened, about 3-5 minutes. Add minced garlic and continue to sauté for an additional 1-2 minutes until fragrant.
Add Spices: Stir in the ground cumin, ground coriander, and red pepper flakes. Allow the spices to toast for about a minute, enhancing their flavors.
Add Vegetables and Lentils: Add the sliced carrots and rinsed red lentils to the pot. Stir well to coat them with the aromatic spice mixture.
Pour in Broth: Pour in the vegetable broth, ensuring that the vegetables and lentils are fully submerged. Bring the mixture to a boil.
Simmer: Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for about 20-25 minutes or until the lentils and carrots are tender.
Blend (Optional): For a creamier consistency, use an immersion blender to blend the soup until smooth. Alternatively, transfer a portion of the soup to a blender, blend until smooth, and then return it to the pot.
Season and Serve: Season the soup with salt and pepper to taste. Ladle the spiced carrot and lentil soup into bowls. Garnish with fresh cilantro or parsley if desired and serve with lemon wedges on the side for a burst of citrus flavor.
Enjoy: Serve this hearty and flavorful soup hot, and enjoy the warmth and nourishment it brings on a chilly day.