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.

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 20 minutes. Stir in spinach, remove from heat, and cover to keep warm.

Combine parsnip, cumin seeds, 1 tsp olive oil, and a pinch of salt on baking sheet and toss. Roast until parsnips are golden brown, 6 to 8 minutes.

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!

To “sort” the lentils means to look for and discard any naturally occurring debris or stones. For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.