Ingredients
- 1 large onion
- 500g carrots
- 500g parsnips (or replace these two with 1kg winter squash or sweet potato)
- 1 leek
- 1 tbs olive oil
- 1 tbs mild curry powder (or pinch of chili flakes if you prefer)
- 2 chicken or vegetable stock cubes *
- 100g red lentils
- 1L hot water
- 1-2 tbsp chopped coriander leaves (optional)
- 1-2 tbsp crème fraiche (optional)
How to:
Peel and roughly chop the onion, carrots, parsnips, and leek.
Heat the oil in a large saucepan, then gently fry the onion for 2 minutes until starting to soften. Add the chopped carrots, parsnips and leek to the pan.
Sprinkle over the curry powder and red lentils and stir to mix in. Crumble the stock cubes into the saucepan and add 1 litre of hot water, then stir well until the stock cubes have completely dissolved.
Put a lid on the saucepan and cook for 20 minutes until the vegetables are cooked through and soft.
Once cooked, take the lid off, let the soup cool a little, then whizz until smooth with a stick blender.
Serve with a sprinkling of coriander leaves and cheese on toast, or your favourite oven-warmed bread, if wanted.