Curried parsnip and red lentil soup
Sweet roast parsnips and red lentils blended with mild curry spices into a golden, velvety winter soup.
- Time55 min
- LevelEasy
- Costabout £0.72 a head
- Oven200°C (180°C fan)
Ingredients
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Method
- 1
Heat the oven to 200°C (180°C fan). Toss the parsnips in half the oil and roast for 25 minutes until golden at the edges.
25 min - 2
Meanwhile, heat the rest of the oil in a large pan. Cook the onion for 6 minutes.
6 min - 3
Add the garlic, curry powder, cumin and turmeric and stir for 1 minute.
- 4
Add the red lentils, stock and roasted parsnips. Bring to the boil and simmer for 15 minutes until the lentils are soft.
15 min - 5
Blend until smooth with a hand blender.
- 6
Stir in the lemon juice. Serve scattered with coriander.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.