Heat the olive oil in a large heavy-bottomed pot over medium heat until it shimmers and begins to gently crackle.
Add the chopped onion and sauté, stirring occasionally, until it becomes translucent and fragrant, about 5 minutes. You should see it soften and turn slightly golden.
Stir in the minced garlic and cook for another minute until it releases a fragrant aroma, filling the kitchen with warmth.
Add the ground turmeric and toast it briefly in the oil for about 30 seconds, until fragrant and slightly darker in color—this helps unlock its earthy aroma.
Stir in the chopped carrots and cook for 3-4 minutes, allowing them to soften slightly while absorbing the fragrant spices.
Pour in the rinsed red lentils and vegetable broth, stirring to combine everything well. Increase the heat to bring the mixture to a gentle boil.
Once bubbling, reduce the heat to low and let the soup simmer uncovered for 25-30 minutes, stirring occasionally. The lentils should break down and the vegetables become tender, filling your kitchen with a rich, earthy aroma.
Check the soup’s consistency—it should be thick and velvety. If you prefer it smoother, use an immersion blender directly in the pot or transfer to a blender in batches, blending until creamy.
Season with salt and pepper to taste, stirring well to balance the earthy and spicy notes. If desired, stir in chopped fresh herbs for brightness.
Let the soup rest off the heat for a few minutes to allow flavors to meld and deepen. Serve hot, garnished with additional herbs and a drizzle of olive oil if you like.
