1. Preheat the oven to 200°C.
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.