Rinse the red lentils thoroughly under cold water until the water runs clear. Set aside.

In a large pot or Dutch oven, heat 15 ml of olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté until the vegetables begin to soften, about 5-7 minutes.

Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

Stir in the tomato paste and cook for 1-2 minutes, allowing it to deepen in color and flavor.

Add the rinsed red lentils to the pot along with the vegetable broth, cumin, and red pepper flakes. Bring the mixture to a boil.

Once boiling, reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the lentils are tender and have broken down, thickening the soup.

While the soup simmers, prepare the herb swirl. In a small bowl, whisk together the remaining 15 ml of olive oil, chopped parsley, chopped dill, and lemon juice. Season with a pinch of salt and pepper.

Season the soup with salt and black pepper to taste. If the soup is too thick, add a little more vegetable broth or hot water to reach your desired consistency.

Ladle the soup into bowls. Drizzle generously with the herb swirl just before serving.