In a large pot add in olive oil, carrots, celery and onion and heat on medium heat until the veggies are soft and fragrant (get that kitchen smelling nice and tasty).
Add in turmeric, cumin and salt to the veggies and give it a good stir. Then add in the liqueur, stir and let heat for another 3-5 minutes (or until the alcohol has burned off and no longer has an alcohol odor).
Add lentils, broth, water, bay leaf, lemon zest and crushed red pepper into the pot. Let the lentils simmer (with the lid on) for 40-50 minutes or until they are no longer hard but still have texture and a slight crunch, not mushy. Add in lemon juice and stir.
When lentils are cooked portion out in a bowl and top with greek yogurt and chopped parsley. Extra lentils can be stored up to a week in the refrigerator or they can be stored in the freezer for up to 3 months.