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Curried Roasted Carrot Parsnip and Lentil Soup makes great use of leftovers from your roast dinner. My Paprika Roast Carrots and Parsnips will form the basis of the soup and the lentils will add some filling protein to the mix. The flavours from the Roast Carrots and Parsnips will have already had time to strengthen from when you cooked them, so that’s a lot of the work done for you!
Do red lentils need to be rinsed before cooking?
No. They don’t need to be rinsed, but it may remove any dust from them, if you like your lentils super clean.
Can I refrigerate my soup, once cooked?
Yes. Cool the lentil soup before storing in an airtight container in the fridge. It should be fine for a couple of days. Heat thoroughly in a pan.
Can I freeze my soup, once cooked?
Yes. Cool before storing in an airtight container in the freezer. Store it in portion sizes you are likely to need. Heat thoroughly in a pan from frozen, or defrost in the fridge before heating in a pan.
Curried Carrot, Parsnip and Lentil Soup
Ingredients
- 1 Onion
- 1 Potato
- 4 Cloves Garlic
- 1 tbsp Olive Oil
- 100 g Dried Red Lentils
- 1 tbsp Curry powder
- 150 g Carrot and Parsnips (Paprika Roast Carrots and Parsnips recipe)
- 500 ml Vegetable Stock
- Fresh Coriander
Instructions
- *** BEFORE YOU START: This recipe uses leftover carrots and parsnips from Paprika Roast Carrots and Parsnips recipe ***
- Chop 1 Onion and 1 Potato and crush 4 Garlic Cloves.
- Fry the Onion and Garlic gently in 1 tbsp Olive Oil for a couple of minutes.
- Add the Potato, 100g Red Lentils and 1 tbsp Curry Powder and fry for another minute.
- Add 150g Carrots and Parsnips (Paprika Roast Carrots and Parsnips recipe) and heat through gently.
- Add 500ml Vegetable Stock and bring to the boil.
- Simmer until the Potato is cooked.
- Blend with a stick blender until you reach the consistency you prefer.
- Ladle the soup into bowls and sprinkle the Fresh Coriander on top.