Place red lentils and water in a large saucepan over medium-high heat, and bring to a boil. Cover and simmer for about 8 minutes or until tender. Drain well and allow to cool.

Using a food processor fitted with the S-blade, process the garlic and parsley. Add the cooked lentils, seeded jalapeño, tomato paste, lemon juice, cumin, salt, and oil and blend until smooth, stopping to scrape the sides of the bowl.

Transfer to an airtight container and let the dip to sit for 1 hour, allowing the flavors to develop. Store refrigerated for up to 1 week.