Wash lentils until the water becomes almost clear after you rinse them. No froth what so ever after you wash it.
Place in pot and add the potatoes, onions and carrots. Add enough water to fill a medium sized bot ¾ of the way through. About 2.5-3 liters of water.
Boil for at least 45 minutes to an hour until the lentils have melted completely.
Turn off the heat and let the soup rest for about 10 minutes. Remove any excess water and save aside to add later if needed.
If you are blending the soup with a hand mixer you can do so right away. If you are blending with a regular blender, let it cool a bit before you blend to avoid burning yourself or be very careful while you blend it hot.
Blend until it’s super creamy, leaving no chunks behind. I blend for at least 1 minute on high to get a very nice texture.
Return to the pot, add in the spice mixture (after you mix with water), salt and parsley.
Bring to boil and then simmer on low for 10-15 minutes stirring occasionally to prevent any sticking on the bottom.
Remove from heat and add in the lemon juice. Wait for the soup to cool down a few minutes before serving to prevent your mouth from burning.
Serve with some crushed fried pita and enjoy.