Start by heating your large pot over medium heat. Add a splash of olive oil and toss in the chopped onion. Sauté for about 5 minutes until it becomes translucent and fragrant, filling your kitchen with a warm aroma.

Add the diced carrots to the pot and cook for another 5 minutes, stirring occasionally, until the vegetables start to soften and release their natural sweetness.

Stir in the minced garlic and smoked paprika. Cook for about 30 seconds, until the garlic is fragrant and the paprika releases its smoky aroma, filling the air with warmth.

Pour in the rinsed lentils along with the vegetable broth and add the bay leaf. Give everything a good stir, ensuring the lentils are submerged in the flavorful broth.

Bring the mixture to a gentle boil, then reduce the heat to low. Cover partially with a lid and let it simmer for about 20-25 minutes, or until the lentils are tender but still hold their shape, and the broth has thickened slightly.

Taste the soup and season with salt and pepper as needed. Squeeze in a tablespoon of lemon juice to brighten the flavors and add a fresh, tangy note.

Remove the bay leaf and give the soup a gentle stir. If you prefer a thicker consistency, use an immersion blender to puree part of the soup directly in the pot, creating a velvety texture.

Let the soup rest off the heat for a few minutes to allow the flavors to meld together. Then, ladle into bowls, drizzle with a little olive oil if desired, and serve warm.