Heat olive oil in a pot over medium heat. Add the chopped onion and garlic, and sauté for 3-4 minutes.

Stir in the grated carrot and diced tomato, and cook for another 5 minutes.

Add cumin, turmeric, cinnamon, paprika, salt, and black pepper. Stir to combine.

Add the rinsed lentils and pour in the vegetable stock. Bring to a boil.

Reduce heat and simmer for 25-30 minutes until the lentils are tender.

Blend the soup until smooth using an immersion blender, or leave it chunky if preferred.

Serve hot in bowls, garnished with fresh cilantro or parsley, and lemon wedges on the side.