Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, sauté until translucent.

Add diced carrots, cumin, turmeric, and black pepper. Cook for 5 minutes, stirring occasionally.

Rinse lentils under cold water and add them to the pot. Pour in vegetable broth and bring to a boil.

Reduce heat, cover, and simmer for 40 minutes until lentils are tender.

Taste and adjust seasoning if needed. Serve hot.