In a large pot, place extra virgin olive oil and sauté onion and garlic few minutes, until the onion softens. Add cumin, salt, black pepper, red pepper, and tomato paste. Then add carrots and the rinsed lentils, stirring frequently. Add broth and water and let cook for about 25-30 minutes. Taste for salt and add lemon juice. You can cream the soup with an immersion blender or leave the chunky texture. Add fresh parsley before serving and a drizzle of extra virgin olive oil.