Heat 2 tbsp olive oil in a large pot over medium heat, then add the diced onion and carrots. Sauté for 5 minutes, stirring occasionally, until the vegetables soften.

Add the minced garlic and all spices (cumin, turmeric, coriander, smoked paprika, and cayenne) to the pot. Cook for 2 minutes until very fragrant, keeping the heat at a steady medium so the spices bloom without burning.

Add the rinsed red lentils and vegetable broth to the pot. Bring to a boil, then reduce heat.

Simmer for 25-30 minutes, stirring occasionally, until the lentils have completely dissolved and the soup looks thick and creamy.

Blend the soup with an immersion blender until smooth. Blend until you see no visible lentil pieces and the texture turns uniformly silky.

Stir in the fresh lemon juice and lemon zest, then season with salt and pepper to taste. Taste and adjust so the soup is bright and balanced.

Fry the thinly sliced shallots in olive oil until crispy and golden. Keep an eye on them and stir so they brown evenly.

Serve the soup hot, topped with crispy shallots and fresh parsley, and drizzle with olive oil. Add a squeeze of lemon if desired right before eating.