Spiced Lentil and Parsnip Soup with Crispy Lentils Recipe
“This fragrant, beautifully balanced bowlful is perfect when you want a bit of home comfort cooking,” says Georgie Mullen – author of What To Cook & When To Coo
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Cooking tools:
- Oven
- Saucepan
- Kitchen towel
- Baking dish
- Stove
- Immersion blender
- Blender
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Ladle
- Serving bowl
- Spoon
Ingredients
- 150g green lentils
- 2 tbsp flavourless oil, such as sunflower
- 2 onions, finely sliced
- 500g parsnips, roughly chopped
- 4 garlic cloves, finely sliced
- 1 red chilli, deseeded and finely sliced, plus extra to serve (optional)
- 5cm piece ginger, peeled and finely sliced
- 2 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp ground turmeric
- 1 tsp mustard seeds
- 1 1/2 litres low-salt vegetable stock, hot (gluten free if required)
- 1 (400ml) tin reduced-fat coconut milk
- 6 dollops natural yoghurt, to serve (optional)
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