Step 1

Wash lentils until the water becomes almost clear after you rinse them. No froth what so ever after you wash it.

Step 2

Place the lentils in a large pot and add the potatoes, onions and carrots. Add enough water to fill the pot about ¾ of the way through. About 12 cups of water.

Step 3

Boil for at least 45 minutes to an hour until the lentils have softened completely.

Step 4

Turn off the heat and let the soup rest for about 10 minutes. Remove some excess water (if any) and set aside to add later if needed.

Step 5

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.

Step 6

Blend until it’s super creamy, leaving no chunks behind. I blend for at least 1 minute on high to get a very nice creamy texture.

Step 7

Return to the pot, add in the spice mixture (after you mix with water), salt and parsley.

Step 8

Bring to boil and then simmer on low for 10-15 minutes stirring occasionally to prevent any sticking on the bottom.

Step 9

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.

Step 10

Serve with some crushed fried pita and enjoy.