In a large dutch oven or heavy bottomed pot, heat the Olive Oil (3 tablespoon) over medium heat. Add the Celery (2 stalk), Carrot (2), Onion (1) and Butternut Squash (3 cup).
Saute for 3-5 minutes until tender.
Stir in the Lentils (1 pound).
Pour in 4 cups of the Vegetable Broth (4 cup), 1 cup of the Water (2 cup) and the Bay Leaf (2).
Heat to a boil and reduce heat to a simmer. Cover and cook for 30 minutes, stirring occasionally until lentils start to get tender.
Stir in the Tomato Paste (2 tablespoon), Garlic (2 clove), Kosher Salt (1 1/2 teaspoon), Ground Black Pepper (3/4 teaspoon), and Worcestershire Sauce (2 teaspoon) along with remaining Vegetable Broth (1 cup) and Water (1 cup).
Simmer, stirring occasionally with the lid slightly askew for another 15-20 minutes until the beans are quite tender and the broth thickens.
Stir in the Fresh Parsley (1/4 cup). Taste and adjust seasonings.