Ingredients:

(Serves 4)

200g red split lentils

1tsp ground turmeric

2 bay leaves

1L vegetable stock

1 large parsnip, peeled and cut into 5cm long batons

2 fennel bulbs, tops and roots cut off, outer layer peeled with a vegetable peeler, then diced

1tsp vegetable oil

1tsp cumin seeds

3/4tsp salt

75g coriander, leaves only, finely chopped

35g flaked almonds, toasted

Naan breads, rice or chapattis to serve

For the tempering:

1tsp vegetable oil

1tbsp mustard seeds

1tsp fenugreek seeds

1tbsp cumin seeds

Pinch of asafoetida - optional

1 red onion, finely chopped

5cm ginger, finely chopped

2 green chillies, deseeded and finely chopped

2 large tomatoes, diced

1tsp chilli powder

Method:

1. Preheat the oven to 200C.

2. Put the lentils, turmeric, bay leaves and stock in a large saucepan over medium heat. Bring to the boil, then reduce to a simmer, cover and leave to cook gently for about 30 minutes.

3. In a bowl, mix the fennel and parsnip with the oil, cumin and a quarter of a teaspoon of the salt. Tip out onto a baking tray and roast for 25-30 minutes, or until tender.

4. Meanwhile, in a medium non-stick frying pan, temper the spices: Pour in the oil and set over medium heat. When it's hot, fry the mustard, fenugreek, cumin seeds and asafoetida until they're fragrant, the mustard seeds 'pop' and the pungent aroma of the asafoetida starts to subside.

5. Add the onion, ginger and chillies, and continue to fry until the onion is soft and translucent. Pour in the diced tomatoes and chilli powder, and cook for a further three to four minutes until the tomatoes have softened.

6. When the lentils are creamy and ready, season with the remaining half teaspoon of salt. Pour over the tempered spices and oil, then add the roasted fennel and parsnip, and mix well.

7. Garnish with coriander leaves and flaked almonds, and serve with naan breads, rice or chapattis.