Before you get cooking, gather and measure all your ingredients. This will save you time and make the process smoother. Rinse the lentils under cool water until the water runs clear, discarding any debris.

In a large stockpot, heat the extra virgin olive oil over medium heat. Add the chopped onions and sauté them until they turn translucent, about 5 minutes. Throw in the minced garlic and ground cumin, stirring them together until fragrant—around 1 minute—just long enough to release the essence of those spices.

Next, add the rinsed lentils and arborio rice to the pot. Stir everything together, allowing the lentils and rice to absorb the flavors from the onions and spices.

Pour in the vegetable broth or water. Ensure the liquid covers all the ingredients. Sprinkle in the sea salt and smoked paprika. Bring it all to a gentle boil.

Once boiling, reduce the heat to low. Allow the soup to simmer for 25-30 minutes, stirring occasionally. The lentils should be tender, and the rice will yield a beautiful creaminess.

After simmering, taste your soup. This is the critical point. Add more salt or spices if needed. If the soup seems thick, don't hesitate to add a little more water or broth until it reaches your desired consistency.

Once satisfied with the taste and texture, ladle the soup into bowls. You can garnish with freshly cracked pepper or drizzle with a bit of extra virgin olive oil. Enjoy the warmth and comfort that comes with each spoonful.