Spicy Lentil Soup

I have dried lentils for a year.  I thought I can try this recipe.

Ingredients

    2 cups red lentils, picked over and rinsed
    1 serrano chile pepper, chopped (remove seeds for less heat)
    1 large tomato, roughly chopped
    2 carrots, peeled and sliced an inch
    1 onion diced
    1 tbsp olive oil
    1 1 1/2 -inch piece ginger, peeled and grated
    3 cloves garlic, finely chopped
    1/4 teaspoon ground turmeric
    Kosher salt
    1/4 cup roughly chopped fresh parsley, plus more for topping
    1 pint sour cream

Combine the lentils and 3 cups warm water and 3 cups chicken broth in a pot, cover and bring to a boil. In a separate saucepan add the olive oil, carrots, chilies, and onions on medium heat for 10 min   Add the tomato, ginger, garlic, turmeric and 2 teaspoons salt, and the sauteed vegetables.  Partially cover and simmer over medium-low heat, stirring frequently, until thickened, 18 to 20 minutes. Stir in the parsley. Thin the soup with water, if desired, and season with salt.