Warm up the olive oil in a large pot on medium to high heat. Sauté the diced onion for a few minutes, or until it's soft and translucent.
Add diced garlic, pepper flakes, cumin and coriander to the onion, and sauté for a minute. Add vegetable stock, dried red lentils, and sliced carrots.
Bring the soup to a boil and simmer for about 20 minutes. Blend the soup smooth with an immersion blender.
Add additional seasoning like salt and pepper to taste, and optionally add more vegetable stock if you want to give the soup a thinner consistency.
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