Heat the oil (or broth or water for oil-free) in a soup pot on the stove over medium heat.
Add the onion, garlic, and carrots and sauté 5 to 6 minutes until the onions are soft and translucent.
Add the tomato paste, cumin, smoked paprika, and oregano and stir well to incorporate. Cook for 1 to 2 minutes until the spices are fragrant.
Add the lentils, quinoa, diced tomatoes, broth, and water. Bring to a boil, then reduce heat to medium-low and simmer for 30 to 35 minutes until the lentils are tender.
Add the liquid aminos, salt, and pepper, and stir well to combine.
Taste and adjust seasonings as necessary.
Garnish with fresh lemon juice and chopped fresh parsley. Serve hot.