Rinse the red lentils thoroughly under cold water using a fine mesh sieve. Set aside to drain.

In a large pot over medium heat, add olive oil. Once hot, sauté diced onion for about 5 minutes until translucent. Add chopped carrots and sauté for an additional 3-4 minutes.

Stir in cumin and turmeric, cooking for about 1 minute to bloom the spices with the vegetables.

Add the rinsed lentils and vegetable broth. Bring to a gentle boil, then reduce to low heat and cover. Simmer for about 25 minutes until lentils soften.

For a smoother texture, use an immersion blender in the pot until desired creaminess is reached.

Just before serving, stir in fresh lemon juice and chopped parsley. Adjust seasoning as needed.