Ingredients

The following ingredients have 4 Servings
  • 1 large onion
  • 500 g carrots
  • 500 g parsnips
  • 1 leek
  • 1 tbs olive oil
  • 1 tbs mild curry powder
  • 2 chicken or vegetable stock cubes *
  • 100 g red lentils

Instruction

  • Peel and roughly chop the onion, carrots, parsnips and leek.
  • Heat the oil in a large saucepan, then gently fry the onion for 2 minutes until starting to soften. Add the chopped carrots, parsnips and leek to the saucepan.
  • Sprinkle over the curry powder and red lentils and stir to mix in.  Crumble the stock cubes into the saucepan and add 1 litre of hot water, then stir well until the stock cubes have completely dissolved.
  • Put a lid on the saucepan and cook for 20 minutes until the vegetables are cooked through and soft.
  • Once cooked, take the lid off, let the soup cool a little then whizz until smooth with a stick blender.
  • Serve with a sprinkling of coriander leaves and cheese on toast if wanted.