This soup is a stunning bowl of healthy deliciousness. And a sparky change to a classic lentil soup. What’s more, it’s a doddle to make : just roughly chop your veg and fling your ingredients into a pan. No precision chopping required and no need to fry before bubbling away.
This would work beautifully with any root veg, I just happened to have a fat sweet potato and a rather pitiful, past it’s best, parsnip in the fridge. Well let me tell you I did that ancient parsnip proud with this smooth, exquisitely spiced soup.
I should say that the flavours here are merely a nod to Asia and by no means is this an authentic Asian soup. Just my humble hankering for something a little different for lunch.
Asian Spiced Lentil Soup
- 1 onion, roughly chopped
- 2 garlic cloves, roughly chopped
- About 4cm of fresh ginger, roughly chopped
- 1 parsnip, roughly chopped
- 1 sweet potato, roughly chopped
- A couple of sticks of lemongrass
- 1 teaspoon of turmeric
- 2 handfuls of red lentils (about a cup)
- 1 tablespoon of fish sauce
- 1 litre of chicken stock
- 400ml can of coconut milk
- Juice of one lemon
- Chuck everything, apart from the coconut milk and lemon, into a pan. Pop a lid on, bring to a boil then turn down and simmer for about 15 minutes.
- Once the veg and lentils are tender pour in the coconut milk and simmer really gently for about 5 minutes.
- Add the lemon juice, turn off the heat and leave to stand for 5 minutes.
- Remove your lemongrass sticks. Now just blend your soup and get ready to delight your taste buds.