Start by rinsing the lentils under cold water until the water runs clear, then set aside.
Dice the carrots and finely chop the onion and garlic, creating colorful and aromatic prep ingredients.
In a skillet over medium heat, warm the olive oil until it shimmers, then add the diced onion and garlic. Sauté until fragrant and translucent, about 2-3 minutes, filling the kitchen with a warm aroma.
Stir in the smoked paprika and cumin, cooking for another 30 seconds to release their smoky, earthy fragrances.
Transfer the sautéed aromatics to your crockpot, then add the rinsed lentils, diced carrots, and vegetable broth. Give everything a good stir to combine, ensuring the lentils are submerged in the flavorful liquid.
Set the crockpot to low and cook for 6 to 8 hours, or on high for 3 to 4 hours. During cooking, the lentils will soften and absorb the spices, turning tender and slightly thickened.
Halfway through, give the stew a gentle stir to help the flavors meld and check that the lentils are tender. If it gets too thick, add a splash of hot broth or water.
Once the lentils are soft and the stew has thickened to your liking, turn off the crockpot and squeeze fresh lemon juice over the top, stirring to brighten the flavors.
Taste and season with salt and pepper as needed. Drizzle with a little more olive oil for a glossy finish and extra richness.
Ladle the hearty stew into bowls, and serve hot. Garnish with fresh herbs if desired, and enjoy the deeply comforting, rustic flavors.
