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Spiced Lentil and Parsnip Soup with Crispy Lentils

Spiced Lentil and Parsnip Soup with Crispy Lentils

By OcadoLifePublished on 30 January 2026“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 with Crispy Lentils. “It uses green lentils in two ways – to create a gloriously silky soup and as a crisp, savoury topping.” This recipe was first listed in OcadoLife as gluten free and can be easily adapted to be gluten free. When selecting products or using the add to trolley functionality please always ensure that the ingredients and products you select to purchase are gluten free.
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Time and servings

55 minsTotal time
6Servings
10 minsPrep time
45 minsCooking time

Ingredients

  • 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

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.