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Curried lentil, parsnip & apple soup

This spicy soup combines red lentils, apples and parsnip for a smooth, warming soup - a low fat meal that you can make ahead and freeze. - by Chantal Walsh
  • 08 Feb 2016
Curried lentil, parsnip & apple soup
Cook: 60 Minutes - easy - Serves 6 - Vegetarian - gluten-free - nut-free - egg-free - pregnancy-safe
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This spicy soup combines red lentils, apples and parsnip for a smooth, warming soup - a low fat meal that you can make ahead and freeze.

Ingredients

2 tbsp sunflower oil

3 tbsp medium curry paste

2 medium onions, roughly chopped

500 g parsnips (around 5 medium parsnips), peeled and cut into chunks

140 g dried red lentils

2 Granny Smith apples (about 400 g), peeled, cored and cut into chunks

1.5 litres vegetable stock made with 1 vegetable stock cube

Natural yoghurt and chopped coriander, to serve (optional)

Method

  1. Heat the oil in a large saucepan. Fry the curry paste and onions together over a medium heat for 3 mins, stirring. Add the parsnips, lentils and apple pieces. Pour over the stock and bring to a simmer. Reduce the heat slightly and cook for 30 mins, stirring occasionally, until the parsnips are very soft and the lentils mushy.
  2. Remove from the heat and blitz with a stick blender until smooth. (Or leave to cool for a few minutes, then blend in a food processor.) Adjust the seasoning to taste. Heat through gently, then ladle into deep bowls. serve with natural yoghurt and garnish with fresh coriander, if you like.
  • lentil recipe
  • vegetable soup
  • healthy soup recipe
  • freezer friendly lunch ideas
  • freezable soup recipe
  • healthy winter recipes

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