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Heat oil in a medium saucepan, and then add the carrots, celery, onion, garlic and fennel seeds. Sauté for 4-5 minutes until the vegetables are softened.
Add the lentil and stock to the pan and bring to the boil. Turn the heat down to a simmer and allow to cook for 5 minutes.
When ready, take off the heat and stir through the babaghanoush.
To serve, ladle the soup into bowls, top with another spoonful of babaghanoush and sprinkle over the chopped parsley.