Heat olive oil in a large pot over medium heat. Add chopped onion, minced garlic, and diced carrot. Cook for 5-7 minutes until softened.

Add ground cumin, ground coriander, and optional turmeric. Cook for an additional minute to bloom the spices.

Introduce red lentils and basmati rice to the pot. Pour in vegetable broth and bring to a rolling boil.

Reduce heat to low and let the soup simmer uncovered for about 30 minutes, stirring occasionally.

Remove from heat and squeeze in fresh lemon juice to taste, stirring to incorporate.

For a creamier texture, blend a portion of the soup if desired.

Ladle soup into bowls and garnish with parsley. Drizzle with olive oil if desired.