Move oven rack to middle position and preheat oven to 400°F. Heat 2 tbsp olive oil in medium saucepan over medium-high heat. Add onion, carrot, garlic, and a pinch of salt and pepper. Cook until onions are translucent and carrots are soft, 8 to 10 minutes. (4-serving meal: use ¼ cup olive oil)

Add lentils, tomato powder, curry powder, and 4 cups water to saucepan with vegetables. Bring soup to a boil, reduce to a simmer, and cook until lentils are tender, 15 to 18 minutes. Stir in spinach, remove from heat, and cover to keep warm. (4-serving meal: use 8 cups water) (TIP: To “sort” the lentils (as noted in the ingredient list) means to look for and discard any naturally occurring debris or stones.)

Combine parsnip, cumin seed, 1 tsp olive oil, and a pinch of salt on baking sheet and toss. Roast until parsnips are golden brown, 6 to 8 minutes. (4-serving meal: use 2 tsp olive oil)

Stir together lime juice, yogurt, and a pinch of salt in small bowl.

Divide red lentil soup between bowls. Drizzle with lime yogurt and tamarind chutney. Top with roasted parsnip ribbons and cilantro. Serve with lime wedges. Enjoy!