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Heat olive oil in a large pot. Add carrots, onions, and garlic, and sauté for 5 minutes over medium heat, stirring occasionally.
Add red lentils and sauté for one minute.
Deglaze with vegetable broth, pop on the lid, and let it simmer for 15 minutes over low heat.
Blend the soup until creamy using an immersion blender or a high-speed blender. → Adjust the consistency with more water as desired.
Return the soup to the pot, and season to taste with lemon juice, salt, and pepper.
Serve in a bowl! Optionally, garnish the lentil soup with fresh parsley and a drizzle of heavy cream.