In a large pot, heat 2 tablespoons of extra virgin olive oil over medium heat until shimmering. Add the chopped onion and sauté for about 5 minutes, stirring occasionally, until the onion is translucent and softened.

Once the onion is ready, stir in 3 minced garlic cloves, along with 1 teaspoon of paprika and 1 teaspoon of cumin. Cook this mixture for about 1 minute.

Now, add 4 cups of diced carrots and 1 cup of rinsed green or brown lentils to the pot, followed by 2 tablespoons of tomato paste, 1 teaspoon of dried thyme, and 1 bay leaf. Pour in 6 cups of low sodium vegetable broth, then season with salt and black pepper to taste.

Increase the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat to low, allowing the soup to simmer. Cover the pot and let it cook for 25-30 minutes.

When the lentils are cooked, remove the bay leaf and stir in the juice of 1 lemon and 1 teaspoon of onion powder if using.

For a creamier texture, use an immersion blender to puree a portion of the soup directly in the pot, or carefully transfer some to a blender and blend in batches.