Heat a large pot over medium heat and add a tablespoon of oil, waiting until it shimmers and smells warm.
1 medium onion
Add the diced onion and cook gently for 3-4 minutes, stirring occasionally, until the onion becomes translucent and fragrant.
1 medium onion
Stir in the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it.
1 medium onion
Add the turmeric powder and toast it in the oil for about a minute, releasing a warm, earthy aroma.
1 medium onion
Stir in the chopped or grated carrots and cook for 5 minutes, until they start to soften and smell sweet.
1 medium onion
Pour in the vegetable broth and add rinsed red lentils, stirring to combine.
1 medium onion
Bring the mixture to a gentle boil, then reduce the heat to low and simmer uncovered for 25-30 minutes, stirring occasionally, until the lentils are soft and the soup thickens.
If using, stir in the coconut milk during the last 5 minutes to add creaminess and richness.
1 medium onion
Taste the soup and season with salt and pepper as needed. Add a squeeze of lemon for brightness if desired.
1 medium onion
Once the lentils are tender and the soup is velvety and golden, turn off the heat and let it sit for a few minutes to meld flavors.
Ladle the soup into bowls, garnish with chopped fresh herbs, and serve hot, enjoying the comforting aroma and vibrant color.
1 medium onion