Wash the red lentils until running water until the water is not cloudy anymore. Set it aside.

Heat a sauce pot on medium heat and add olive oil. Saute chopped onions until they are light golden.

Reduce the heat to medium low. Add minced garlic followed by turmeric powder and cumin powder. Cook for 2 minutes and keep stirring to avoid burning of spices.

Add chopped carrots and lentils. Cook for 2 minutes to toast them and then add vegetable stalk.

Cover with lid and cook on low heat for 45 minutes until the lentils are tender. Stir during cooking to prevent lentils from sticking to the base.

Turn off the heat and squeeze in lemon juice. Let it cool a bit before blending it for around a minute to make it smooth and creamy. Add salt if needed.

Garnish with parsley, red chili pepper and serve warm.