Heat oil in large saucepan over medium heat. Cook carrots, onion and garlic until starting to soften, 3 to 5 min. Stir in cumin, turmeric, salt, pepper, and cayenne. Cook 1 min. until fragrant.
Stir in broth and lentils; bring to a boil. Reduce heat to medium-low. Cover and cook 20 to 25 min. until lentils are very tender.
Stir in chopped parsley and lemon juice. Divide into bowls. Garnish with additional parsley before serving.
Substitute chicken stock for vegetable stock for non-vegetarian option, if desired.