Clean and rinse lentils before cooking.

Preheat your oven at 350F.

Prepare a baking sheet with a little bit of olive oil and set aside.

In a pot over medium heat, pour a good amount of olive oil. Sauté the carrots, onions, tomatoes, and minced garlic for about 5 minutes. Add salt and pepper to taste. Don't let them cook all the way. We want them to finish cooking in the oven.

Pour your carrots, onions, tomatoes, and minced garlic mixture into the baking tray and transfer it to the preheated oven for about 20 min.

While your carrots, onions, tomatoes, and minced garlic mixture is baking, add your lentils with the broth and the water. Mix everything well.

Add the cumin and turmeric and keep mixing for about 2 more minutes.

After 20 min, take out your carrots, onions, tomatoes, and minced garlic mixture from the oven and pour it into your soup. Mix everything well.

Reduce the heat, put the lid on and let everything simmer for about 20 min.

For the final touch, add the lemon juice and mix one last time.

Pour your soup into bowls.

Time to get creative with plating! Here are some ideas: a. Chopped parsley b. Add a scoop of Greek yogurt (instead of sour cream) Add some homemade croutons