Rinse the lentils under cold water and drain.

Heat olive oil in a large pot over medium heat. Add chopped onions and minced garlic; sauté until translucent, about 5 minutes.

Add chopped carrots and lentils to the pot; stir well.

Pour in vegetable broth, bring to a boil, then reduce heat to low. Cover and simmer for 40 minutes until lentils are tender.

Use an immersion blender to puree the soup until smooth, or leave it chunky if preferred.

Season with salt and pepper to taste before serving.