Peel and slice 4 cups of carrots and dice one large onion into ½-inch pieces, ensuring even cooking.

Transfer carrots, 1 cup rinsed red lentils, diced onion, and 3 minced garlic cloves into your crockpot.

Sprinkle 1 tsp ground cumin, 1 tsp smoked paprika, salt, and pepper over the mix; stir gently to coat all ingredients.

Pour in 4 cups low-sodium vegetable broth, making sure vegetables and lentils sit just below the surface.

Cover and cook on LOW for 6–7 hours (or HIGH for 3–4 hours) until carrots are tender and lentils melt into a creamy texture.

Uncover, stir the stew until smooth, and taste. Adjust seasoning with extra salt, pepper, or a splash of lemon juice.

Ladle into bowls, top with chopped fresh parsley and a drizzle of olive oil.