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Curried lentil, parsnip & apple soup

Curried lentil, parsnip & apple soup

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(19 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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clarebrace
27th Feb, 2019
5.05
I made this for my lunch today. After reading the comments, I decided to add a leftover half tin of tomatoes and some frazzled aubergine cubes to this. Instead of using a curry paste I ground up some toasted cumin and coriander seeds,then added some chilli jelly and turmeric. It had a lovely fresh sweetness rather than a sickly taste. I didn't bother blending the soup either. It was gorgeous, and definitely one to make again
misspowderblue
25th Jan, 2019
5.05
I made this today, like other readers , I used 3 tbs of mild curry powder instead of curry paste. As it didn't taste too spicy I added a1/4 tsp of hot smokey paprika. I didn't have any red lentils , so I used green ones instead and I used 2 eating apples (250g) instead of the bramleys. I only roughly blended the soup as I like to think that I am eating a lunch rather than drinking it and the addition of half a teaspoon of creme fraiche per soup bowl transformed it into a really tasty and filling meal. I will be making it again.
keencook146
9th Jan, 2019
4.05
I used half the ingredients but 4 parsnips and I left out the yoghurt. I also added a tsp of ground coriander and cumin following the suggestion below. I didn’t find it too spicy at all and I used hot madras curry paste.
TomHutch
6th Oct, 2018
4.05
Recipe tasted quite nice. Beware though that nutritional information seemed quite off-I got 4 portions at 36g carbs 5g fats and 7g protein. Not quite as macro friendly as it seemed.
ingevdh
11th Sep, 2018
1.05
Followed the recipe to the letter, using tikka massala paste. The result was revolting: nodbody in my household like the sour apple taste combined with the parsnips. (I wonder whether using eating apples rather than cooking apples would have improved it?) No amount of seasoning or extra stock powder made it palatable, so I'll throw it away. What a waste of time, effort and ingredients!
usmasons
29th Nov, 2017
4.05
Tasty soup but far too much curry paste for me (I used Balti) think one tablespoon would have been plenty. Have added 5 more parsnips and another apple in an attempt to dilute.
SundaeSmiles
21st Nov, 2017
5.05
Loved this soup! I followed rp50's seasoning tips, used approx 300g apples, added extra lentils to make it extra thick and hearty and used creme fraiche....tasty and perfect for a batch cook
nattorama's picture
nattorama
17th Nov, 2017
This is tasty and makes TONNES! I didn't have any currypaste so used curry powder as suggested by rp50. But that definitely wasn't enough flavour so I added a good pinch of salt and pepper, a heaped teaspoon of cumin and another veg stock cube - much better!
rp50
4th Jan, 2017
4.05
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 .

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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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