Curried lentil and parsnip soup

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Prep time:

Cook time:

Serves: 4

By sundew

(2 Votes) 2

Ingredients

  • 1 onion, chopped

  • 1 pint vegetable stock

  • 1 tsp curry powder

  • 3 parsnips, peeled and roughly chopped into 2cm pieces

  • 1 handful red lentils

  • 1 clove garlic, peeled and chopped

Method

  1. Fry the onion in oil and when softened, add the garlic.
  2. Then add the parsnip, red lentils, curry powder and enough stock to cover the ingredients. Add seasoning.
  3. Bring to the boil and simmer for 45 minutes. Keep checking it doesn't run out of water.
  4. When the parsnip are soft and the lentils are mushy, just mash together or liquidise.

Additional Information

  • Egg Free

  • Nut Free

  • Dairy Free

  • Gluten Free

  • Vegetarian

  • Starter

  • Main Course

  • Soup

  • Make Ahead

  • Can Freeze

  • pulses

Avg. user rating:

4/5

Rate this recipe

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Your comments

  • Sheila 14/11/12 20:33

    Absolutely delicious! I never thought I'd enjoy eating parsnips so much. Really easy too, although i found the lentils soaked up a lot of stock so I had to double the amount specified in the recipe.

  • 17/01/08 22:10

    Tastes great - my kids love it. Eat with some lovely crusty bread. A fab winter recipe