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In a medium-sized dutch oven warm olive oil over medium-high heat.
Add onion and garlic and cook until soft, about 5 minutes.
Add the cumin, turmeric, and paprika. Coat the seasonings in the olive oil.
Add lentils, rice, salt, and pepper. Coat the lentil mixture in the olive oil and spices. Cook for 3-5 minutes until the rice and lentils start to sweat.
Add 4 cups of the vegetable broth and bring to a boil. Reduce the heat to simmer uncovered for about 30-35 minutes until the rice and lentils are soft.
Stir occasionally. Add more vegetable broth if need be.
Add the lemon juice and taste. Adjust salt and pepper if needed.
Remove from the heat and use a hand blender to blend until you reach the desired consistency.
Serve warm with pita bread or crusty bread.