Curried lentil and parsnip soup

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Serves: 4

By sundew

(2 Votes) 2


  • 1 onion chopped

  • 1 pint vegetable stock

  • 1 tsp curry powder

  • 3 parsnips peeled and roughly chopped into 2cm pieces

  • 1 handful red lentils

  • 1 clove garlic peeled and chopped


<ol> <li>Fry the onion in oil and when softened, add the garlic.</li> <li>Then add the parsnip, red lentils, curry powder and enough stock to cover the ingredients. Add seasoning.</li> <li>Bring to the boil and simmer for 45 minutes. Keep checking it doesn't run out of water.</li> <li>When the parsnip are soft and the lentils are mushy, just mash together or liquidise.</li> </ol>

Additional Information

  • Egg Free

  • Nut Free

  • Dairy Free

  • Gluten Free

  • Vegetarian

  • Starter

  • Main Course

  • Soup

  • Make Ahead

  • Can Freeze

  • pulses

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Your comments

  • Sheila 14/11/12 20:33

    Absolutely delicious! I never thought I'd enjoy eating parsnips so much. Really easy too, although i found the lentils soaked up a lot of stock so I had to double the amount specified in the recipe.

  • 17/01/08 22:10

    Tastes great - my kids love it. Eat with some lovely crusty bread. A fab winter recipe