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

Add the minced garlic, diced carrots, and potato. Cook for an additional 5 minutes, stirring occasionally.

Stir in the rinsed lentils, vegetable broth, cumin, coriander, paprika, salt, and black pepper.

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

Once cooked, use an immersion blender to puree the soup to your desired consistency, or leave it chunky if preferred.

Taste and adjust seasoning if necessary. Serve hot, garnished with chopped parsley and lemon wedges.