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Spiced Lentil and Parsnip Soup with Crispy Lentils

By OcadoLife
“This fragrant, beautifully balanced bowlful is perfect when you want a bit of home comfort cooking,” says Georgie Mullen – author of What To Cook & When To Cook It, and creator of this Spiced Lentil and Parsnip Soup…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

14 total
  • 150g green lentils
  • 2 tbsp flavourless oil, such as sunflower
  • 2 onions, finely sliced
  • 500g parsnips, roughly chopped
  • 4 garlic cloves, finely sliced
  • 1 red chilli, deseeded and finely sliced, plus extra to serve (optional)
  • 5cm piece ginger, peeled and finely sliced
  • 2 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp ground turmeric
  • 1 tsp mustard seeds
  • 1.5 litres low-salt vegetable stock, hot (gluten free if required)
  • 1 (400ml) tin reduced-fat coconut milk
  • 6 dollops natural yoghurt, to serve (optional)

Method

5 steps

  1. Step 1

    Preheat the oven to 200°C/180°C fan/gas 6. Put 30g of the lentils in a small saucepan with 125ml water. Bring to the boil, then reduce the heat to low, cover and simmer for 10 mins or until the lentils are soft with a little bite. Drain if needed, then tip out onto a clean tea towel and pat dry.

  2. Step 2

    Transfer to a small baking dish and stir through ½ tbsp of the oil; season lightly. Spread out into an even layer and bake for 20 mins, stirring halfway through, until crisp and slightly puffed.

  3. Step 3

    Meanwhile, heat the remaining 1½ tbsp oil in a large saucepan over medium heat. Add the onion, parsnip and a small pinch of salt; fry for 10-12 mins, stirring regularly, until softened.

  4. Step 4

    Add the garlic, chilli, ginger, coriander seeds, cumin seeds, turmeric and mustard seeds; cook for 2-3 mins until fragrant. Add the stock and remaining 120g lentils; bring to the boil. Reduce the heat to low and simmer for 20-25 mins or until the veg and lentils are very soft.

  5. Step 5

    Remove from the heat and stir in the coconut milk. Blend until smooth. Reheat before serving with a swirl of yoghurt (if using), topped with the crispy lentils, a good crack of black pepper and slices of chilli, if liked.