Rinse the lentils thoroughly under cold water and drain.

In a large pot, heat olive oil over medium heat. Add the chopped onion and cook until translucent, about 3 minutes.

Add minced garlic and diced carrots, cook for another 2 minutes.

Stir in the rinsed lentils and cumin. Pour in vegetable broth and bring to a boil.

Reduce heat to low, cover, and simmer for 30 minutes until lentils are tender.

Season with salt and pepper to taste. Serve hot garnished with fresh herbs if desired.