Heat olive oil in a medium pot over medium heat until shimmering.

Add chopped onion, minced garlic, and diced carrots; cook until onions are translucent and carrots soften, about 5 minutes.

Sprinkle in spices (turmeric, cumin, coriander, black pepper) and stir constantly for 1 minute until fragrant.

Stir in red lentils and pour in vegetable broth. Increase heat to medium-high and bring to a boil.

Reduce heat to medium-low, cover, and let simmer for 20 minutes until lentils are tender.

Stir in fresh lemon juice and salt to taste. Ladle soup into bowls and garnish with cilantro.