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In a large pot, add carrot, garlic and onions along with the butter, olive oil and a pinch of salt. Cover and cook over low heat for about 10 minutes.
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Add the cumin seeds and cook for a couple of minutes more, with the lid off and stirring occasionally to avoid them burning.
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Add parsnips to the pot and stir for a minute or so. Then add the lentils and the stock. Stir, put the lid back on and leave on high heat.
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Bring to a boil and boil for ten minutes, then leave it to simmer on a low heat for about 15 more minutes.
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The soup should be cooked by then, although this depends on how small you chopped the parsnips. Have a try.
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Take off the heat and cream it with a hand blender. If you think the consistency needs a bit more liquid, add a little bit of water. Likewise, if you think it's too runny, put back on the heat until reduced to the desired consistency.
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When you're ready to serve, add the lemon juice and parsley, if using.
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Stir and serve.