1. Heat the oil over medium heat in a large Dutch oven or stockpot. Once the oil is shimmering, add the onion and sauté for 5 minutes. 
2. Add the carrots and sauté for an additional 5 minutes until softened. Add the garlic, honey or other sweetener, tomato paste, salt, and spices and sauté an additional minute until fragrant. 
3. Add the lentils and water or broth and stir to combine. Raise the heat and bring the mixture to a boil. Reduce the heat to low, cover the pot and simmer until the lentils are tender, approximately 20 minutes. Remove the lid and add the lemon juice. Stir to combine, which will help to break down the lentils. Taste and adjust seasoning. (If you used water instead of broth, you may need to add salt.) 
4. For a smoother texture, purée the soup using an immersion blender, or leave it as is if you prefer a chunkier texture.  
5. Ladle the soup into bowls and, if desired, garnish each bowl with a splash of cream and some chopped fresh cilantro. Serve piping hot.  

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