1.Combine lentils and diced potato with 3 cups of water in a large saucepan and bring to a boil. Once boiling, reduce heat to medium-low, and simmer uncovered for 10 minutes. Meanwhile, heat the olive oil in a skillet over medium heat. Stir in the onion and garlic and cook until the vegetables have softened and turned translucent, about 5 minutes.
2.Once the lentils have simmered for 10 minutes, stir in the cooked onion along with the rice, chicken broth, 3/4 cup water, curry powder, cumin, parsley flakes, and frozen peas. Return to a boil over high heat, then reduce heat to low and simmer for 20 minutes.
3. Season with pepper and salt to taste if desired.