Peel the carrots, onions, potatoes, and ginger.

Roughly chop the peeled vegetables and ginger.

Place the chopped carrots, onions, potatoes, and ginger in a large pot.

Cover the vegetables with water.

Bring the water to a boil.

Chop the celery into small pieces.

Add the chopped celery to the pot.

Add the dry lentils to the pot.

Pour in the vegetable stock.

Reduce the heat to low, cover the pot, and simmer until the vegetables are tender and the lentils are cooked (about 40 minutes).

Chop the fresh parsley.

Mince the garlic cloves.

Add the chopped parsley and minced garlic to the pot.

Remove the pot from the heat.

Using a blender, carefully transfer the mixture in batches and blend until the soup reaches your desired texture. Be careful when blending hot liquids.

If the soup is too thick, add more vegetable stock or water to achieve the desired consistency.