Recipe top 10
Stuck for something new to excite your taste buds? Check out our 10 most viewed recipes
of the week.
Enter keyword(s) below for to search
Spiced parsnip & lentil soup with chilli oil
main courses | Serves 46
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 1½2 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 doesnt 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
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