Heat olive oil in a large saucepan and sauté onion, garlic, ginger and spices.
Add the carrots and sauté briefly while stirring. Deglaze with hot water.
Place the red lentils in a sieve, rinse with water and add to the saucepan.
Add salt and tomato paste and simmer for about 20 minutes with the lid closed.
Puree in a blender (or with a hand blender) until creamy. Pour back into the pot and add the grated lemon peel and season with freshly squeezed lemon juice and salt and pepper if necessary. Garnish with an optional freshly chopped coriander and serve.