Wash the lentils. Pour boiling water over them and keep about 15 min.
Heat a large pot with the oil. Add the onions and cook for 3 min., stirring occasionally. Add the garlic and cook, stirring, for 30 s.
Add the carrots, parsnips, cumin, thyme, oregano, coriander. Cook about 3 min.
Add the tomatoes. Cook about a few minutes.
Add the potatoes, broth, water. Cover the pot and bring to the boil. Reduce the heat to low and simmer the soup for 25 min. or until the lentils will be tender but still hold the shape. Add the salt, pepper, lemon juice.
Transfer 1 c of the soup to a big bowl. Blend until puree. Pour back into the pot.
Serve with fresh parsley.