Spiced Chicken, Parsnip and Lentil Soup

In these cold Winter months there is nothing more comforting than a bowl of warming, tasty soup. This is the latest addition to my collection of soup recipes and just perfect for 'Soups on' a blogging event hosted by 'A Veggie Venture'.
The recipe is based on a soup from food journalist and cookery editor of the BBC Good Food magazine Angela Nilsen. It's perfect for freezing and a great way to use up small amounts of left over chicken.

SPICED CHICKEN, PARSNIP AND LENTIL SOUP
Serves 4

INGREDIENTS:
1 tsp each cumin and coriander seeds
1 tbsp oil
1 small onion, finely chopped
2 cloves garlic, finely chopped
14 curry leaves or ½ tsp mild curry powder
½ tsp turmeric
2 ¼ pts (1.3 litres) chicken stock
4 oz (112g) green lentils
4 oz (112g) red lentils
4 oz (112g) parsnip, peeled and diced
227g can chopped tomatoes
4 oz (112g) cooked chicken, cubed
salt and pepper to taste
150g natural yogurt
good handful chopped coriander

METHOD:
Dry fry the cumin and coriander seeds in a small pan, until they start to turn brown.
Transfer to a pestle and mortar and grind them finely.
Heat the oil a large saucepan and fry the onion for 3-4 minutes.
Stir in the garlic and curry leaves, if using, and fry until fragrant, about a minute.
Tip in the curry powder, if using, cumin, coriander and turmeric and stir to mix.
Pour in the stock and bring to the boil. Add the green lentils, lower the heat and simmer, uncovered, for 10 minutes.
Stir in the red lentils and the parsnip and continue to simmer for a further 15 minutes, until the soup has thickened and the lentils are cooked.
Add the tomatoes and chicken and heat through thoroughly. Season to taste.
Stir in 1 tbsp of the yogurt and half the coriander and transfer the soup to a warmed tureen.
Mix the remaining yogurt and coriander together and serve separately.

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