Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic. Sauté for about 5 minutes, until the onion is soft and fragrant, building the flavor foundation of the soup.

Sprinkle turmeric, ground cumin, and black pepper into the pot. Stir continuously for 1-2 minutes to toast the spices and enhance their aroma and health benefits.

Rinse the red lentils thoroughly to remove any dust. Add the lentils and vegetable broth to the pot. Bring to a boil, then reduce heat to simmer uncovered for about 20 minutes, or until lentils are soft.

Once lentils are cooked, stir in fresh lemon juice and salt to taste. The lemon brightens the soup and balances the earthiness of lentils and turmeric.

If you prefer a smoother texture, use an immersion blender to puree a portion or the entire pot to your desired consistency, adding creaminess without extra fat.