Start by washing 1 cup of black beans and 1 cup of lentils thoroughly under cold water, removing any debris. Dice 1 medium onion, chop 2 carrots, and mince 3 cloves of garlic.

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and cook for about 3-5 minutes until translucent. Stir in the minced garlic and cook for an additional minute.

Toss in the chopped carrots and stir well. Pour in 4 cups of vegetable broth and bring to a gentle boil.

Incorporate the rinsed black beans and lentils into the boiling broth. Reduce the heat to low and let the soup simmer for 20-25 minutes.

Add 1 teaspoon of cumin, 1 teaspoon of paprika, and salt and pepper to taste. Stir well and continue cooking for 5 more minutes.

Remove from heat and ladle the soup into bowls. Garnish with slices of avocado and a squeeze of lime juice.