Heat the olive oil in a pot over medium heat. Add the onion and carrot and saute until soft, about 5 minutes, then add the garlic and cook 1 minute more.

Stir in the red lentils, cumin and turmeric, then pour in the vegetable stock.

Bring to a boil, then reduce the heat and simmer for about 20 minutes, until the lentils are very soft.

Blend until smooth using an immersion blender, then stir in the lemon juice and season with salt and pepper.

Serve hot, drizzled with a little olive oil.