Heat oil in large pot, add onions, peppers, carrots and garlic and sauté until tender.
Add curry, cumin, turmeric, paprika, and cardamom and cook another minute stirring constantly.
Pour in broth and water. Add lentils, dried chili pepper, ginger and parsley. Bring to a low boil, reduce heat and simmer about 20 minutes until lentils are soft.
Remove from heat and blend with a stick blender until desired consistency. If desired, skip this step and serve without blending.
Stir in lemon juice, salt, and pepper. Serve immediately.