Heat olive oil in a large pot over medium heat. Add chopped onion, minced garlic, and diced carrot, sauté for 5-7 minutes.

Stir in ground cumin and coriander, cooking for an additional minute.

Incorporate rinsed red lentils and basmati rice. Pour in vegetable broth, bringing it to a vigorous boil.

Reduce heat to low, cover, and simmer for about 30 minutes, stirring occasionally.

Remove from heat, squeeze in lemon juice, and blend portions for a creamy texture if desired.

Ladle soup into bowls, garnish with fresh parsley, and drizzle with olive oil.