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In a large pot, heat coconut oil over medium heat. Cook onion until translucent, stirring occasionally,, 3 to 4 minutes. Add garlic, ginger and jalapeño. Stir and cook until fragrant, 1 to 2 minutes. Add carrots and parsnips and stir until mixed.
Add tomato paste and cumin, stirring until fragrant.
Add lentils and enough vegetable stock to almost cover the vegetables. Stir and bring to a boil.
Cover, reduce to a simmer and allow to cook for 20-25 minutes, adding more stock as needed to maintain a wet mixture.
Once cooked, remove from heat and allow to sit covered for 10 minutes. Add lemon juice and stir gently. Transfer to service piece, garnish with chopped parsley and serve.