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


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

Additional Information

  • Can Freeze

  • Make Ahead

  • Soup

  • pulses

  • Main Course

  • Starter

  • Vegetarian

  • Gluten Free

  • Dairy Free

  • Nut Free

  • Egg Free

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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