In a big pot, boil the water. The lentils would expend so make sure you are using big enough pot. You can add or reduce the amount of water to make the soup as thick as you like.
5-7 cups Water
Chop the potatoes and the carrots to small pieces. If you like you can shred them using a coarse grater.
2 small Potatoes, 2 Carrots
When the water boil, add the lentils and the chop vegetables.
2 small Potatoes, 3/4 cup Red lentils, 2 Carrots
Add the spices, except for the parsley.
1/2 tsp Paprika, 1/2 tsp Turmeric, Black pepper, Salt, 1 tbsp Chicken soup powder
Cook for 5 minutes, then lower the heat and cook for 10 minutes partly covered.
Taste carefully and adjust the flavors (add spices or water as needed).
Chop and add the parsley.
3 tbsp Parsley (Italian)
Cook on medium-low heat for another 10 minutes.