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Curried Lentil, Parsnip, and Apple Soup

This easy-to-make soup is warming and nourishing to boot! Providing 6-8 servings, this recipe allows smaller families to enjoy leftovers for lunch, or for the cook to pop half of the batch in the freezer for a busy night down the road. All that’s needed to serve alongside is a simple tossed green salad and a crusty loaf!

Curried Lentil, Parsnip, and Apple Soup

2 tbs. canola oil
3 tbs. medium curry paste (we like to use Thai Kitchen Green Curry Paste)
2 medium onions, roughly chopped
18 oz. parsnips, peeled and cut into chunks
2 Granny Smith apples, peeled, cored, and cut into chunks
5 oz. dried red lentils (¾ cup)
6 cups water
1 cube or pouch vegetable or chicken stock (we like to use Savory Choice pouches)
plain yogurt and cilantro leaves, to serve

Heat the oil in a large saucepan. Fry the curry paste and onions together over a medium heat for 3 minutes, stirring. Add the parsnips, apple piece, and lentils. Pour over the water, add the stock cube or pouch, and bring to a simmer. Reduce the heat slightly and cook for 30 minutes, stirring occasionally, until the parsnips are very soft and the lentils are cooked down.

Remove from the heat and blitz with a stick blender until smooth. (Or leave to cool for a few minutes, then blend in a food processor.) Adjust the seasoning to taste. Heat through gently, then ladle soup into deep bowls, serving with a garnish of yogurt and cilantro leaves.

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