Start by rinsing the lentils thoroughly. In a medium pot, combine with 2 cups of water and bring to boil. Simmer for 20 minutes until tender and drain.

In a large skillet, heat olive oil over medium heat. Add diced onion and sauté for about 3 minutes until translucent.

Incorporate minced garlic and sliced carrots, then sprinkle in cumin and paprika. Cook for another 5 minutes until carrots are tender.

Stir in cooked chickpeas and drained lentils. Cook for 3-4 minutes until everything is heated through and well combined.

Remove from heat and add salt, pepper, and lemon juice. Toss everything together and garnish with parsley before serving.