Creamy root and lentil soup recipe

  • Serves 6
  • 30mins to prepare and 30mins to cook
  • 288 calories / serving
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Heat the oil in a large pan then add the onions, ginger and garlic and fry for 5 minutes until starting to soften. Stir in the chilli and spices and cook for 2 minutes more. Add the stock, vegetables and lentils, cover and simmer for 30 minutes until the vegetables are tender.

Blitz with a hand blender or in a food processor until smooth. Stir in the milk, coriander and the greek yogurt if using.

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Freezing and defrosting guidelines

Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.

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  • Ingredients

  • 2tbsp olive oil
  • 2 onions, finely chopped
  • 2 cloves garlic, sliced
  • 1 red chilli chopped
  • 1tbsp ground cumin
  • ½ tsp turmeric
  • 1tbsp finely chopped fresh ginger
  • 1 litre vegetable stock
  • 150g split red lentils
  • 2 sweet potatoes, peeled and chopped
  • 3 carrots, peeled and chopped
  • 2 parsnips, peeled and chopped
  • 450ml milk
  • handful chopped coriander
  • 150g (5oz) Greek yogurt
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  • Energy 1212kj 288kcal 14%
  • Fat 9.5g 14%
  • Saturates 3.3g 17%
  • Sugars 16.7g 19%
  • Salt 1.7g 29%

of the reference intake
Carbohydrate 41.6g Protein 13g Fibre 9.3g


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