Curried Parsnip and Lentil Soup with Fresh Coriander

Ingredients

• 400 g, peeled and diced parsnips
• 200 g red lentils
• 2, diced carrots
• 2 sticks, diced celery
• 3 cloves, minced garlic
• 1 inch, grated fresh ginger
• 1.5 L vegetable broth
• 2 tbsp curry powder
• 1 tsp cumin
• a handful, chopped fresh coriander
• 2 tbsp lemon juice
• to taste black pepper

Steps

1. 1. In a large pot, combine the diced parsnips, carrots, celery, garlic, and ginger. Add a splash of vegetable broth to water-sauté the vegetables over medium heat for about 5 minutes, stirring occasionally.
2. 2. Add the curry powder and cumin to the pot, stirring well for 1-2 minutes until the spices are fragrant.
3. 3. Stir in the red lentils and the remaining vegetable broth. Bring to a boil, then reduce the heat and simmer uncovered for about 20 minutes, or until the lentils and vegetables are tender.
4. 4. Remove from heat and stir in the lemon juice and freshly chopped coriander. Adjust seasoning with black pepper to taste.
5. 5. Serve hot, garnished with additional fresh coriander if desired.

Notes

• This soup is rich in protein from lentils and packed with flavour from spices.
• Adjust the level of curry powder to your taste preference. You can also add a pinch of cayenne pepper for heat.

Substitutions

• If you don't have red lentils, you can substitute with yellow lentils or split peas, but cooking times may vary.