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)
- 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.
- 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.