2 t olive oil
3 shallots or 1 med onion
1 garlic clove, minced
2 carrots, finely chopped
1 parsnip, peeled and chopped
2 celery stalks, chopped
2 t ground cumin
1 bay leaf
2 c red lentils, rinsed and picked over
7 c water or vegetable stock
2-3 T chopped parsley, or 1 t dried
2-3 T lemon juice
2 T chopped scallions
½ t salt
¼ t black pepper

In a large stockpot, heat the oil over medium heat. Add the shallots and cook until golden, about 7 minutes. Add garlic and cook 2 minutes. Add carrot, parsnip, celery, and cumin. Cook 5 minutes. Add the bay leaf, lentils, and stock. Cook 30 minutes. Add the parsley, lemon juice, scallions, salt, and pepper. Cook 1 minute longer and serve.