Heat Extra-Virgin Olive Oil (1 1/2 tablespoon) on medium-low heat in a large soup pot and add chopped Onion (1) , Carrot (1), and Potato (1). Allow vegetables to soften, about 5 minutes, while stirring every minute or so.
Add Yellow Lentils (1 1/2 cup), Vegetable Broth (5 cup), and Ground Black Pepper (1/2 teaspoon). Bring to a boil then reduce heat to a simmer. Allow to cook, covered, for 20 minutes, until lentils have become swollen with water and are falling apart.
Blend the soup using a hand-held blender or a regular standing one in a few batches. Taste and add salt if necessary. Serve soup hot, and with a wedge cut from the Lemon (1), Crushed Red Pepper Flakes (to taste) and whole wheat bread.