Rinse the red lentils thoroughly under cold water.

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Add the garlic and sauté for an additional minute until fragrant.

Stir in the chopped carrots and potatoes, cooking for another 5 minutes.

Add the rinsed red lentils, cumin, and paprika to the pot, stirring to combine.

Pour in the vegetable broth and bring the mixture to a boil.

Reduce the heat and let the soup simmer for 20-25 minutes, or until the lentils are tender.

Use an immersion blender to puree the soup until smooth, or leave it chunky for more texture.

Add salt and pepper to taste, and stir in the lemon juice before serving.

Serve hot, garnished with fresh parsley, and enjoy your homemade Turkish lentil soup!