Start by adding the extra virgin olive oil to a large pot on medium heat. Add the onions, garlic, carrots, and sweet potato. Cook for about 5-6 minutes or until the vegetables are tender and onions are translucent.
Now, add the lentils, stock, cumin, coriander, and paprika. Season with salt and pepper. Allow the soup to come to a boil and then lower the heat so that it’s simmering.
Slightly cover the pot and allow the soup to cook for about 30 minutes. The lentils should become soft.
To make the soup smoother, turn off the heat and use an immersion blender to blend the soup for 20-30 seconds. Alternatively, you can remove all or a portion of the soup and blend in a blender to puree. If you do not want a smooth soup, simply skip this step.
Taste the soup and adjust the seasoning to your liking. Add salt and pepper, if needed.
The final step is to add the juice of the lemons and fresh herbs.
Serve immediately with desired toppings.