Heat the Oil: Pour olive oil into a medium-sized Dutch oven and warm it over medium-high heat. Add the diced onion and minced garlic, sautéing them until they soften and become fragrant, about 5 minutes.

Add the Spices: Sprinkle in the cumin, turmeric, and paprika, stirring well to coat the onion and garlic evenly with the spices. Allow the aromas to bloom for an additional minute.

Combine Ingredients: Bring in the red lentils, rice, salt, and pepper. Stir everything together and let it cook for 3-5 minutes; you'll notice the lentils starting to release their moisture.

Pour the Broth: Carefully add 4 cups of vegetable broth, increasing the heat to bring the mixture to a boil. Once boiling, reduce the heat and let it simmer uncovered for 30-35 minutes. Stir occasionally until the lentils and rice are soft.

Finish with Lemon: Once the lentils are tender, stir in the fresh lemon juice, adjusting the seasoning as necessary for that perfect flavor balance.

Blend for Smoothness: For a smoother soup, grab an immersion blender and puree it to your desired texture.

Serve Up Warm: Ladle the soup into bowls and enjoy it warm, perhaps with pita or crusty bread for an utterly delightful dipping experience.