2tspFennel Seeds, toasted to release their aroma and lightly grinded
2tbspfresh Coriander, leaves picked
1tspSumac
1tspSea Salt
½tspfreshly ground Black Pepper
Country Style Bread, sliced and toasted for serving
Instructions
Take a medium to large pot or casserole and place on high heat. Add into it the vegetable broth, milk, carrots, lentils, olive oil and 1 tsp pf the toasted fennel seeds. Bring to a boil and simmer for 20’ and until lentils have softened a bit.
Add the remaining fennel seeds, the paprika and season with the salt and pepper. Remove from the heat and use a hand-held blender to process until silky creamy. Allow to cool while refrigerating for 30'
Serve to individual bowl while adding a scoop of the yoghurt. Sprinkle with the Sumac, garnish with a couple of coriander seeds and place a slice of bread on the side.