Heat the olive oil in a Dutch Oven or a soup pot. Add the chopped onion, carrot and garlic. Cook for about 5 minutes until the onion is soft and translucent.
You can now add the spices, so add the turmeric, cumin, smoked paprika and stir. Add the red lentils, tomato paste and stir in the chicken broth until the tomato paste dissolves. I only used 4 cups of chicken broth, but this will result in a very thick soup, so if you want a thinner soup, add another cup of chicken broth.
Add the shredded chicken, bring to a boil, then turn down the heat and simmer for about 25 to 30 minutes, or until the lentils are cooked through. You will have to stir occasionally.
Taste for seasoning and adjust with salt and pepper as needed.
Garnish with parsley and green onions.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.