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Spiced parsnip & lentil soup with chilli oil
main courses | Serves 4–6
The ham hock in this soup is totally optional. Leave it out to make this a meat-free option.
1. Start by preparing your ham hock, if using. Drain and place it in a saucepan. Cover with cold water, bring it to the boil, then reduce the heat and simmer for 1½–2 hours. Drain again, and set the ham aside.
2. To make the chilli oil, place the groundnut oil in a pan over a very low heat. Add the chillies and garlic and warm through for 5 minutes, making sure the garlic doesn’t brown. Set aside to steep while making the soup. (The oil can be strained before using, or left as is.)
3. For the soup, heat a glug of olive oil in a large pan and add the onion. Cook gently, stirring often, for 5 minutes, then add the parsnips, rogan josh paste and ginger and cook for a further 5 minutes.
4. Add the lentils, stock or water and the ham hock and bring to the boil. Simmer for about 30 minutes, until the lentils are nice and soft.
5. Remove and discard the ham bone and liquidise the soup until smooth. Return any lean ham to the saucepan and reheat.
6. Serve the soup topped with a dollop of yoghurt, some shredded mint and a swirl of the chilli oil.
Per serving 613 cals, 27.8g fat (6.2g saturated), 41.1g protein, 52.5g carbs, 10.3g sugars
from Issue 45
ingredients• 1 small smoked ham hock, soaked in cold water for a few hours or overnight
• Olive oil
• 1 onion, roughly chopped
• 400g parsnips, scrubbed and roughly chopped
• 2 tbsp rogan josh paste
• 3cm piece ginger, peeled and chopped
• 250g red lentils
• 1.6 litres vegetable stock or water
• Fat-free Greek yoghurt, to serve
• 1 tbsp mint leaves, finely shredded, to serve
• 3 tbsp groundnut oil
• 2 red chillies, finely sliced
• 1 garlic clove, finely sliced