Sautee onion, leek, mushrooms, parsnip, kohlrabi, and celeriac for 10 minutes on low heat, occasionally stirring so it doesn't stick.
Add the garlic, salt, herbs de Provence and pepper and cook for 5 more minutes. Add the bok Choy, and a few tablespoons of water, stir and cook for a few minutes.
Add the pressure-cooked lentils and the 2 cups of hot water and cook for about 5 more minutes, stirring occasionally. Turn the heat off.
Blend half of the composition for a creamier texture. Season with fresh parsley, salt and pepper, add a squeeze of fresh lemon and serve.