Begin by chopping the onion into small, even pieces and dicing the carrots or slicing them thick for texture. Rinse the lentils thoroughly under cold water until the water runs clear, then set everything aside.
In a skillet, heat the olive oil over medium heat until it shimmers and begins to smell fragrant. Add the chopped onion and cook, stirring occasionally, until translucent and lightly golden, about 5 minutes. This step helps develop a richer flavor base.
Stir in the minced garlic, cumin, and paprika, cooking for another minute until the spices release their aroma and the garlic turns fragrant. This toast enhances their depth and flavor.
Transfer the sautéed aromatics from the skillet into the crockpot. Add the rinsed lentils, diced carrots, and pour in the vegetable broth. Give everything a good stir to combine the flavors evenly.
Cover the crockpot with its lid, set it to low, and let it cook for 6 to 8 hours. The lentils will become tender, the vegetables soft, and the broth rich and aromatic.
Once the cooking time is up, open the lid and check the stew. The lentils should be soft and slightly breaking apart, and the broth should look thickened and flavorful.
Stir in the lemon juice to brighten the flavors. Taste and adjust with additional salt, pepper, or a splash more lemon if desired.
Ladle the hearty stew into bowls, garnishing with fresh herbs or a drizzle of olive oil if you like. Serve hot with crusty bread or your favorite side for a complete meal.
