Root vegetable and lentil soup
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Serves 4
This is a brilliant base recipe for delicious warming soups, and it is endlessly customisable to the root veg you have on hand.
By Elly Curshen
Ingredients
- 1 tbsp olive oil
- 1 medium onion, roughly chopped (or use 125g/4½oz frozen chopped onion)
- 400g/14oz prepared root vegetables – any combination of carrot, parsnips, swede, sweet potato or butternut squash, chopped into 2cm/¾in pieces
- 3 garlic cloves, roughly chopped
- ½–1 tsp chilli flakes (depending on taste)
- 1 heaped tsp ground cumin or dried mixed herbs (see Tips)
- 150g/5½oz red lentils, washed, rinsed and drained well
- 1 litre/1¾ pints vegetable stock
- salt and freshly ground black pepper
- finely grated Parmesan or cheddar cheese, to serve
- toasted seeds, to serve
Method
Heat the oil in a large pan over a medium heat. Add the chopped onion and a pinch of salt. Cover and fry for 5 minutes until softened but not browned.
Add the root vegetables and garlic. Cook, stirring occasionally, for another 2 minutes.
Stir in the chilli flakes and ground cumin or dried herbs. Cook for 1–2 minutes to release the flavours.
Add the red lentils to the pan and stir well to coat them with the spices.
Add the vegetable stock, increase the heat and bring the mixture to a gentle boil. Lower the heat and let it simmer for 20–25 minutes, or until the vegetables and lentils are tender.
Blend the soup until smooth. If it’s too thick, add more vegetable stock. Taste to check for seasoning, but it may not need any.
Serve, topped with the grated cheese and toasted seeds.
Recipe tips
Adding cumin will give a gentle ‘curry’ sort of warm spiced flavour, mixed herbs will make it… herby! Add whichever you’d prefer.
