Lentil soup on smoked bone broth

INGREDIENTS:
1 kg of smoked beef or pork bones and 2.5l of water
2 cup of red lentils, rinsed
1/4 cup extra virgin olive oil
2 onion, chopped
2 onion peeled
1-2 carrots peeled and grated
2 carrots, peeled and chopped.
1 garlic head with a cutted top
0.5 garlic head finely chopped (or minced garlic)
parsnip: 1-2
herbs of your choice (coriander seeds, chmeli suneli, etc)
1 can of diced tomatoes
3 table spoons of tomato paste
1 leek (a white part) (optional)
celery: half, chopped (optional)
salt, to taste
Red pepper flakes or chilli, to taste
Freshly ground black pepper, to taste
White pepper (optional), to taste
Lemon, 1/2, juice, (optional), to taste

INSTRUCTIONS:
1. Make broth from the smoked bones with meat.
Cook broth from the smoked bones with meat for 2.5-3 hours. Remove bones with meat from the broth. Separate meat from the bones. Dispose the bones.
2. Heat 1/4 cups of the olive oil in a frying pan over medium heat.
3. Once the oil is shimmering, saute the chopped onion until it has softened and is turning to golden-brown. Then add grated carrots and 3 table spoons tomato paste and cook for a few more minutes, stirring often, add a can of diced tomatoes.
4. Move the sauted onion, carrot, tomatoes and tomato paste to the pot with broth.
5. Add lentils, chopped carrots, parsnip, celery(optional), herbs of your choice, chilli (to taste).
5. Add onion, garlic, leek (white part) to the soup to remove it later.
7. Heat over medium - slow medium heat until lentils and vegetables are ready.
8. Remove onion, garlic, leek (white part)
9. Add separated meat from the bone.