In large heavy saucepan or Dutch oven, heat oil over medium heat; cook garlic and Arctic Gardens vegetables, stirring occasionally, until softened, about 3 minutes.
Add pepper, turmeric, cumin, cinnamon, coriander and paprika (if using), ginger and saffron (if using); cook, stirring often, for 2 minutes.
Add water, red lentils, tomato paste, potatoes and tomatoes, breaking up tomatoes; bring to boil. Reduce heat, cover and simmer for 45 minutes .
Ladle into bowls. Serve dolloped with sour cream; sprinkle with parsley.