- Heat oil in large saucepan over medium heat. Cook carrots, onion and garlic until starting to soften, 3 to 5 min. Stir in cumin, turmeric, salt, pepper, and cayenne. Cook 1 min. until fragrant.
- Stir in broth and lentils; bring to a boil. Reduce heat to medium-low. Cover and cook 20 to 25 min. until lentils are very tender.
- Stir in chopped parsley and lemon juice. Divide into bowls. Garnish with additional parsley before serving.
Substitute chicken stock for vegetable stock for non-vegetarian option, if desired.