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
Prep:20 mins
Serves 6 – 8
2 tbsp sunflower oil3 tbsp medium curry paste2 medium onions, roughly chopped500g parsnips (around 5 medium parsnips), peeled and cut into chunks140g dried red lentils2 Bramley apples (about 400g), peeled, cored and cut into chunks1 ½l vegetable or chicken stock, made with 1 stock cubenatural yogurt, to serve (optional)chopped coriander, to serve (optional)
STEP 1Heat 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.STEP 2Remove 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.)
