Curried Lentil & Apple Soup Recipe

January 17, 2018 at 9:01 am  •  0 Comments


Try this low fat side dish that you can make ahead in record time and freeze.


• 2 tbsp sunflower oil
• 3 tbsp medium curry paste
• 2 medium onions, roughly chopped
• around 5 medium parsnips, peeled and cut into chunks
• 140g dried red lentils
• Bramley apple – (about 400g), peeled, cored and cut into chunks
• 1½ l vegetable or chicken stock, made with 1 stock cube
• natural yogurt, to serve (optional)
• chopped coriander, to serve (optional)

Preparation Instructions

  1. Heat the oil in a large saucepan. Fry the curry paste and onions together over a medium heat for 3 mins, stirring. Add the parsnips, lentils and apple pieces. Pour over the stock and bring to a simmer. Reduce the heat slightly and cook for 30 mins, stirring occasionally, until the parsnips are very soft and the lentils mushy.
  2. 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 into deep bowls. Serve with natural yogurt and garnish with fresh coriander, if you like.

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