A perfect winter warmer with ten unique plants in the bowl. Parsnips carry spices beautifully, and their sweetness provides a nice contrast to the earthy lentils. As an alternative to parsnips, you could use carrots, squash, celeriac or sweet potatoes.
Prep & cook: 50 minutes
Plant score: 10
Fibre per serving: 15g
Protein per serving: 16g
- ½ tbsp extra virgin olive oil (optional)
- 1 leek, sliced
- 1 celery stick, roughly diced
- 1 tomato, roughly chopped
- 250g (9oz) parsnips, roughly diced
- ½ tbsp finely grated fresh root ginger
- 2 garlic cloves, finely chopped
- 80g (¾ cup) red lentils, rinsed
- 1 tbsp medium-hot curry powder or paste
- 750ml (3 cups) vegetable stock
- 1 lemon
- Sea salt and freshly ground black pepper
- 30g (¼ cup) walnuts, roughly chopped
- 1 apple, cored and finely diced
- Small handful of fresh coriander, finely chopped
- Warm the oil (if using) or a few tablespoons water in a large saucepan. Add the leek and celery and cook over a low heat for 10 minutes, until starting to soften. Add a dash of water every so often if they look like burning.
- Add the tomato, parsnips, ginger and garlic. Cook for a further 5 minutes before adding the lentils, curry powder and stock. Bring to a simmer and cook gently for 30 minutes, stirring occasionally, until everything is tender. Stir in a small squeeze of lemon juice.
- Transfer to a blender, in batches if necessary, and whizz until completely smooth. If you like, add some boiling water to adjust the thickness. Taste and tweak the seasoning with salt, pepper and more lemon juice.
- Serve in deep bowls topped with the walnuts, apple and coriander.
Recipe extracted from The Plant-Based Diet Revolution.