1. Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and cook until soft and translucent, about 5 minutes, reducing the heat to low as needed.

2. Add the garlic, paprika, and cumin and cook, stirring, until fragrant for about 1 minute.

3. Add the carrots, lentils, tomato paste, thyme, bay leaf, broth, 1 teaspoon salt, and several grinds of black pepper. Bring to a boil, reduce to a simmer, cover with a lid, and cook until the lentils are tender, 25 to 30 minutes.

4. Turn the heat off, stir in lemon juice and onion powder. If the soup is too thick, stir in some water or broth to reach the desired consistency. Taste and adjust seasoning with more salt, pepper, or lemon juice as needed.

5. For a creamier texture, let the soup cool slightly, then transfer about 2 cups to a blender. Puree until smooth, then return the pureed soup to the pot and stir until combined.

6. Finish with fresh chopped parsley and serve with a drizzle of extra virgin olive oil (optional), and plenty of crusty bread or croutons.