Method

• 1.
  Preheat the oven to 180°C and line a baking tray with baking paper.
• 2.
  Place carrot, fennel and 2 tablespoons oil in a bowl, then season and toss. Tip onto tray and roast for 30 minutes or until tender.

• 3.
  Heat the remaining 1 tablespoon oil in a large saucepan over medium heat. Add the onion and garlic, then cook, stirring, for 3-4 minutes until softened. Add the celery and cook for 3-4 minutes until softened. Add the ginger, thyme, stock and roasted carrot, then cook, stirring occasionally, for 25-30 minutes until liquid is slightly reduced. Transfer to a blender and whiz until smooth. Return the soup to the pan and set aside.
• 4.
  Meanwhile, place the lentils and 2 1/2 cups (625ml) cold water in a saucepan. Bring to the boil, then reduce heat to low and cook for 30 minutes or until liquid is absorbed and lentils are tender.
• 5.
  Stir the lentils through the soup and cook over medium heat for 2 minutes or until warmed through. Remove from heat.
• 6.
  Garnish the soup with extra thyme sprigs and serve with warm chunks of bread.