Fry the diced carrots and onion on olive oil.

After few minutes add the leek and the finaly chopped parsley.

After a minute or so, add the lentils and fry everything together for 3 mins.

Add the water, and on slow fire cook for 15 minutes.

Mix the yoghurt with the lemon juice, let it sit.

Add the soup to the blender, puree until smooth/liquefied.

Serve it with youghurt seasoned with parsley.