Add olive oil and onions in a large pot over meduim-high heat. Sweat the onion for about two minutes or until the onions become translucent, then add the garlic and chile. Saute everything for about a minute, stirring constantly, and not allowing the vegetables caramelize. Add the cumin, coriander, cinnamon, white pepper, kosher salt & bay leaf to the pot, stir and cook until the spices are incorperated. (CHEFâS NOTES: This is a magical moment, your kitchen comes alive with the Northern African smells! If there is anyone else in the house, they will be irresistibly drawn to the kitchen to see what culinary wizardry you are concocting. ) Add carrots, potato and carrot juice to the pot and bring to boil. Reduce heat and simmer for 15 to 20 minutes or until the carrots and potatoes are very tender. Remove the soup from the heat and discard the bay leaf. Puree in small batches in a blender and return to the pot over medium-low heat. Whisk in honey and lemon juice, taste test the soup and add lemon juice, salt and white pepper to taste. Also check for constancy, you may need to thin the soup out with a little carrot juice or water. The soup should be silky smooth, not thick like a puree. Mix in lentils, cilantro and parsley, cook for about two minutes or until the lentils are hot. Serve with a small of dollop yogurt if you like. QUICK COOKED LENTILS Rinse lentils with water and place them in a small pot and cover with water. Bring water to a boil, reduce to a simmer, cover and cook for fifteen minutes. Drain and set aside.