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Heat two tablespoons of olive oil in a large pot over medium heat until it shimmers.
Add one diced large onion and sauté for 5 minutes, stirring occasionally, until softened.
Stir in three minced garlic cloves and cook for 1 minute until fragrant.
Sprinkle in one tablespoon of ground sumac, one teaspoon of cumin, and half a teaspoon of smoked paprika, toasting for 30 seconds to bloom the spices.
Tip: Toasting spices deepens their flavor—don’t skip this step for maximum impact.
Pour in one cup of rinsed brown lentils and four cups of vegetable broth, stirring to combine.
Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 30 minutes, stirring every 10 minutes.
Tip: Simmering uncovered helps thicken the soup naturally without needing a thickener.
After 30 minutes, check that the lentils are tender by pressing one between your fingers.
Stir in a splash of lemon juice and season with salt and pepper to your liking.
Tip: Add the lemon juice at the end to preserve its bright, zesty kick.
Ladle the soup into bowls and garnish with fresh parsley.