Spicing up the soup

New recipe from me; decided to add a little spice this time.  This was perhaps more like a smooth dal than a soup, so it was duly served with naan bread. 

Spiced parsnip, carrot and lentil soup

2 tsp fennel seeds
2 tsp cumin seeds
1 tbsp turmeric powder
1 stick celery, chopped
300g parsnips, chopped
300g carrots, chopped
150g red split lentils
1 chopped chilli (or use a sprinkle of chilli flakes)
1 litre of stock (I use Marigold)
125mls of milk
juice from 1 lemon
natural yogurt (to serve)

Fry the seeds and turmeric in a dry pan until fragrant.  Add some oil and add the celery, parsnips and carrots.  Cook for a few minutes, then add the chilli, lentils, stock and milk.  Cook with the lid on until the lentils are soft (between 15 and 25 minutes).  Blend to required consistency.  Season with lemon juice, salt and pepper.  Swirl some yogurt in the centre before serving and serve with naan. 

Although I prefer soups smooth (and this was lovely and smooth thanks to the starch in the lentils!), I may leave this one slightly more chunky next time.  It was very like a dal and my taste-buds were confused by the lack of chunk, with the lentil flavour!