With prolonged cooking, this excellent soup turns into a steaming winter stew.
Heat olive oil in a large, wide pot over medium flame and sear the meat on all sides.
Remove meat from pot and add onion, garlic, parsnip, and sweet potato. Sauté for several minutes.
Add tomatoes and sauté for two more minutes.
Return the meat to the pot. Add the potatoes, stock or water, soy sauce, and celery. Cover pot and bring to a boil.
Lower the flame and allow to simmer for two hours.
Add the lentils and spices and cook for another hour, until both lentils and meat are very soft.
To serve, arrange puff pastry sticks (see below) across each soup bowl.
Meanwhile, prepare the sticks: Preheat oven to 450°F (230°C).
Combine oil and spices in a small bowl.
Brush the puff pastry dough with the oil and spice mixture and cut into 2-cm strips.
Fold each strip in half, while stretching the dough.
Twist each end in the opposite direction so that you have a corkscrew shape.
Arrange the strips on a cookie sheet lined with Gefen Parchment Paper and bake for 10 minutes, until golden. (You can brush more oil onto the dough before baking.)