Parsnip and Red Lentil Soup

Ingredients

• 2-1/2 pounds parsnips, peeled and in chunks
• 1 onion, peeled and quartered
• 1 clove garlic, peeled
• 1/4 cup olive oil (not extra virgin)
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon turmeric
• 1/4 teaspoon ground cinnamon
• 2 cups red lentils
• Grated zest and juice of 1 lemon
• 2 tablespoons sea salt or 1 tablespoon table salt, or to taste