Serve with garlicky wilted kale or Swiss chard, if desired.
Courtesy of Alison Kent.
In Dutch oven, melt butter over medium heat; cook carrots, onion, fennel and garlic, stirring occasionally, until softened, about 6 minutes. Add salt, turmeric and cayenne pepper; cook, stirring, for 1 minute.
Stir in broth, tomatoes, chickpeas, potatoes, and 1 ½ cups (375 mL) water; bring to boil. Reduce heat, cover and simmer for 5 minutes.
Stir in lentils; cover and simmer, stirring occasionally, until lentils are tender, about 10 minutes. Stir in parsley and cheese, if using; simmer for 1 minute.