Start by rinsing the lentils under cold water until the water runs clear, then set them aside to drain.
Finely chop the onion and carrots, and mince the garlic. If using fresh turmeric, grate about an inch of it; if dried, measure out a teaspoon.
Heat the oil in a large pot over medium heat until shimmering and fragrant. Add the chopped onion and carrots, sautéing until they soften and release a sweet aroma, about 5 minutes.
Add the minced garlic and grated turmeric to the pot, stirring constantly for about 30 seconds until fragrant and deepening in color.
Pour in the vegetable stock, then stir in the rinsed lentils. Turn the heat up to bring the mixture to a gentle boil.
Once bubbling, reduce the heat to low, cover the pot slightly, and let it simmer gently for about 20-25 minutes, stirring occasionally, until the lentils are tender and the vegetables are melting into the broth.
Taste the soup and season with salt and pepper as needed. Add a splash of lemon juice to brighten the flavors and stir well.
Use the back of your spoon to gently mash some of the lentils if you prefer a creamier texture, or leave it chunky for more bite.
Once the soup is hot and flavorful, ladle it into bowls, garnishing with fresh herbs or a dollop of yogurt if desired.
Enjoy this warm, nourishing bowl immediately, savoring the earthy aroma and comforting texture.