Rinse the dried lentils and add them to a 2-quart / 1.9 L saucepan with the water. Bring to a boil, then reduce to a simmer and cook for 18 to 20 minutes, until tender but not mushy. Drain well and let cool slightly.

Grate the carrots on the large holes of a box grater. Pile the shreds into a clean kitchen towel and squeeze hard over the sink until no more liquid comes out.

In a large mixing bowl, combine the cooked lentils, squeezed carrot, chopped onion, and garlic. Mash gently with a fork, leaving some lentils whole for texture.

Add the eggs, flour, cilantro, cumin, coriander, smoked paprika, cayenne, salt, and pepper. Mix until the batter holds together when pressed between your fingers.

Heat 2 tbsp olive oil in a 12-inch nonstick skillet over medium heat until it shimmers.

Scoop 2 tbsp portions of batter into the skillet, spacing them apart, and press each one flat with the back of a spatula. Fry 4 to 5 at a time so the pan doesn't crowd.

Cook for 4 to 5 minutes per side, until deep gold and set enough to flip without breaking. Transfer to a wire rack.

Wipe out the skillet, add the remaining 2 tbsp oil, and repeat with the rest of the batter.

Whisk the yogurt, lemon juice, grated garlic, and a pinch of salt in a small bowl. Serve the fritters warm with the yogurt sauce spooned over top.