Heat oil in a medium saucepan over medium high heat; add onion and celery and cook until slightly soft, about 5 minutes. Add lentils, stock, cumin, and a bit of salt and pepper; cover and simmer until lentils are soft. Puree with a stick blender or traditional blender, adding more stock as needed to achieve the desired consistency of your soup. Adjust salt and pepper.
To serve, ladle into bowls. Combine minced parsley and almonds and top each bowl with a bit of the garnish.
Recipe by Cooking With MicheleĀ® at https://cookingwithmichele.com/2012/01/yellow-lentil-soup-with-almond-parsley-garnish/