Rinse the red lentils under cold water.

Dice the carrot and onion, mince the garlic and ginger, and chop the parsley.

In a large pot, heat the olive oil over medium heat. Add the onion and sauté for 3-5 minutes until soft and translucent.

Stir in the ginger and garlic and sauté for 20 seconds.

Incorporate the carrot and tomato paste and sauté for 2 more minutes.

Add the lentils, vegetable broth, salt, cumin, chili powder, and black pepper and stir well.

Bring to a boil, then lower the heat and cover the pot.

Simmer for 20-25 minutes or until the lentils are tender and fully cooked.

Blend a portion of the soup and add it back into the pot.

Stir in lemon juice and chopped parsley. The red lentil soup is now ready to enjoy with a side of crusty bread.