We are definitely heading into root veg season and this recipe came about from having to utilise the veg from the veggie box we used to get delivered. Sometimes it’s just the one ingredient that sends me off in one direction….this time a huge piece of ginger, huge by our standards anyway. We’ve only been known to buy a thumb sized piece….this one was at least 4 thumbs. The box also contained a stonking turnip and a huge ugly parsnip….soup!
This requires a large stock pot with a lid and don’t get precious over the veg you use. Just pick a few good wholesome root veggies and the liquid ratio is yours to choose depending on how thick you like your soup
Ingredients
- 250g split red lentils and 350ml water
- 2 onions, peeled
- 2 garlic cloves, peeled
- 2 mild fresh chilli’s, deseeded
- a thumb sized piece of ginger peeled
- 1 tbsp Curry Powder
- a large sweet potato (or 2 medium)
- a large swede or turnip
- a large parsnip (or 2 medium)
- 2 400g tins chopped tomatoes
- Glug of Olive Oil/Rapeseed Oil
Method
- Start with the lentils, give them a thorough wash in plenty of running cold water, then soak in the 350ml of water
- Dice the onions, ginger, garlic and chilli. (I use a mini food processor to make this quicker, or you could grate the ginger and finely slice the chilli)
- Glug of oil into the pan and gently soften the onion mix for 5 mins on low heat
- Add the curry powder and continue to cook for a minute or so
- Peel and chop the root veg into chunks, add to the pot and turn over, cook for a minute or so
- Add the chopped tomatoes and stir over
- Add the red lentils which should be looking a little plumper by now and stir over
- Top up with water from the kettle. I usually do this to just about cover the veg
- Simmer until the chunks are soft
- Pulse with a hand blender, or mash with a potato masher to the consistency you like
This sounds wonderful ❤️