In a large pot or Dutch Oven, heat olive oil over medium heat and saute chopped onion with the cumin, cinnamon & salt until fragrant and tender. 5 minutes.

Add the red lentils, water and turmeric and bring to a boil. Reduce heat, cover and simmer for 20 minutes or until the lentils are soft and tender. Stir occasionally.

Stir in the lemon juice and serve with chopped parsley and freshly cracked pepper.