Curried lentil, parsnip & apple soup

Curried lentil, parsnip & apple soup

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(14 ratings)

Prep: 20 mins Cook: 40 mins


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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  • 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



    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



    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)


  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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6th Oct, 2018
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.
11th Sep, 2018
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!
29th Nov, 2017
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.
21st Nov, 2017
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
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!
4th Jan, 2017
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!'s picture
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 .
8th Feb, 2016
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!!
22nd Jan, 2016
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.
27th Jan, 2015
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.


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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