In a large pot, heat 2 tablespoons of olive oil over medium heat. Once the oil shimmers, add the diced onion and carrots, sautéing for about 5 minutes until softened and translucent.

Add the minced garlic, turmeric powder, and ground cumin. Cook for another minute, stirring frequently until fragrant.

Stir in the red lentils, ensuring they are well-coated with the spiced vegetable mixture. Sauté for 1-2 minutes slightly toasting the lentils.

Pour in the vegetable broth, bringing the mixture to a rolling boil. Once boiling, reduce the heat to low, cover, and let it simmer for 20-25 minutes, stirring occasionally.

After simmering, remove the pot from heat and stir in the fresh lemon juice. Season with salt and pepper to taste.

Ladle the soup into bowls, garnishing each with fresh parsley and optional lemon slices.