Pour the water into the pot and add another pinch of salt. Increase the heat to high and bring the mixture up to a boil, then reduce to a simmer. Cook, covered, for 20-30 minutes, until the potatoes and lentils are tender. Start checking at 20 minutes. Taste for salt and pepper and adjust if needed. Serve the soup garnished with parsley, with lemon wedges and coconut yogurt/sour cream, if using.
Recipe by Golubka Kitchen at https://golubkakitchen.com/the-simplest-lentil-soup-from-abruzzo/