Parsnip-Lentil Soup

I was seeking to make myself a simple carrot-ginger soup the other night but the grocery store lacked any carrots but the large woody ones; they would make a terrible soup. They did have, however, quite the large volume of parsnips so I decided to pick them up instead, due to their similar flavor. As much I love the flavor of parsnips, I didn't think they would make a good one-to-one substitute for carrots in such a place so I decided to make a different kind of soup. Having a bag of indigo lentils leftover that I needed to use(my parents don't eat lentils at all, my mother has some old grudge against them), I mixed the two thing I had to make a soup. It needs some additional spices, but I'm not exactly sure what at the moment(I'm actually thinking a bit of cinnamon, actually). Anyway, here is the basic recipe:

Parsnip-Lentil Soup

1 1/2 cup lentils(green or indigo)
4-5 medium-small parnips, scrubbed and chopped to bit size
1 large onion, in crescents
4-5 cloves garlic, minced
4 cups broth
2 bay leaves
1/2 teaspoon sea salt, more if needed
1/2 tablespoon black pepper

Fry the onion and garlic in the pot until the onion is starting to become translucent. Add in the broth, lentils, parsnips, and bay leaves. Cook for 45 minutes or until done in your opinion, then add sea salt and pepper and serve hot. At the end here, if you want to try the cinnamon addition(I did in an individual bowl and it was nice), I would try around 1/2-3/4 tsp ground cinnamon. I would start low and move up, as it is cinnamon.