Curried lentil, parsnip & apple soup

Curried lentil, parsnip & apple soup

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(8 ratings)

Prep: 20 mins Cook: 40 mins

Easy

Serves 6 - 8
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

Nutrition and extra info

  • Freezable
  • Healthy
  • Vegetarian

Nutrition: per serving (8)

  • kcal204
  • fat5g
  • saturates1g
  • carbs24g
  • sugars10g
  • fibre8g
  • protein12g
  • salt0.7g
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Ingredients

  • 2 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 3 tbsp medium curry paste
  • 2 medium onions, roughly chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

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

    Parsnip

    par-snip

    The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…

  • 140g dried red lentils
  • 2 Bramley apples (about 400g), peeled, cored and cut into chunks
    Bramley apples

    Bramley apple

    bram-lee app-el

    A large, flattish cooking apple, green in appearance but sometimes with specks of red. The flesh…

  • 1½ l vegetable or chicken stock, made with 1 stock cube
  • natural yogurt, to serve (optional)
  • 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 yogurt and garnish with fresh coriander, if you like. (For freezing instructions see below left.)

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Comments, questions and tips

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rp50
4th Jan, 2017
3.8
Made this yesterday and it was lovely. Substituted the curry paste for curry powder (3 tbsp), used only 1 apple, and also added a shake each of ground cumin, ground coriander and smoky paprika as I like those flavours. It wasn't necessary though and was lovely without. Skipped the yogurt and fresh coriander. Will make again!
pattysmith1961@icloud.com's picture
pattysmith1961@...
10th May, 2016
This soup was delicious X I made it and let my friends try it and they loved it. I recommend to you soup lovers out their .
squeeze101
8th Feb, 2016
5.05
Really liked this soup. I used what I had in the house (only one apple) and I also only used 1 tablespoon of oil, making it in my soup maker with tikka paste. Delicious!!
powerbuilder
22nd Jan, 2016
5.05
Great recipe, this has become a regular favourite. Much prefer it to the more common parsnip and apple, as the lentils add protein and substance. I freeze it in individual portions so other half can reheat in the work microwave for lunch. Seasoning and spices need adjusting to personal preference.
ldupuy
27th Jan, 2015
3.8
Great soup but requires less curry paste (too spicy for us, otherwise), half the amount of apples (for Hubbies who are not keen on too much sweetness) and about 150 ml extra water.
jenn-griff
3rd Jan, 2015
I liked this a lot and it freezes well too. Hubby not so keen as its a bit sweet for his tastes.
Frantic Flapjack
9th Dec, 2014
3.8
This was a very good soup and easy to make. Served with the Rarebit Toasts on this site. The cheese went really well with the apple in the soup.
lindaroset
3rd Sep, 2017
Can this soup be canned in jars prior to adding any dairy? If so, does it require a pressure canner or can I use the hot water bath method?
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