Heat oil in a large pot or Dutch Oven. Add onion, garlic and carrots and cook for 2-3 minutes, until softened, stirring frequently.
Add in the turmeric, salt, pepper, cumin and turmeric. Add lentils and water, stir to combine. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, until the lentils are cooked. Add more water if needed, to thin the soup.
Add more salt and pepper, if needed to taste. Serve with lemon juice, (adding 1 tsp per bowl makes it taste amazing). Garnish with parsley.