Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic and cook until translucent, about 3-4 minutes.

Add diced carrots and cook for another 5 minutes, stirring occasionally.

Rinse lentils thoroughly and add them to the pot along with vegetable broth, cumin, salt, and black pepper.

Bring the mixture to a boil, then reduce heat and simmer uncovered for 35 minutes, or until lentils are tender.

Use an immersion blender to puree some of the soup if you prefer a creamier texture, or leave it chunky.

Adjust seasoning with salt and pepper to taste, then serve hot garnished with fresh herbs if desired.