Rating: 5 stars
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Our meatless version of the Indian-inspired British colonial soup includes parsnip and squash to keep it hearty and satisfying.

EatingWell Magazine, December 2021

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Credit: Jacob Fox

Recipe Summary

total:
50 mins
active:
25 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°F. Line a baking sheet with foil.

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  • Heat 2 tablespoons oil in a large saucepan over medium heat until shimmering. Add onion, carrots and parsnip and cook until the onions are translucent, about 6 minutes. Add squash, apple, curry powder, 2 cloves garlic and ginger and cook, stirring, until fragrant, 1 to 2 minutes. Add broth, tomatoes and lentils and stir to combine. Bring to a boil. Reduce heat to maintain a low simmer, cover and cook until the squash and lentils are tender, about 20 minutes.

  • Meanwhile, brush one side of each naan with the remaining 1 tablespoon oil. Sprinkle with the remaining 1 clove garlic and place on the prepared baking sheet. Bake until warmed, 5 to 6 minutes. Remove from oven and sprinkle with cilantro.

  • Gently mash some of the soup with a potato masher to achieve desired consistency. (Alternatively, transfer half the soup to a blender and puree. Use caution when blending hot liquids.) Garnish the soup with cilantro and serve with the naan.

To make ahead

Refrigerate for up to 4 days.

Nutrition Facts

about 2 cups soup & 1/2 naan
487 calories; fat 15g; cholesterol 1mg; sodium 406mg; carbohydrates 76g; dietary fiber 14g; protein 14g; sugars 17g; niacin equivalents 4mg; saturated fat 3g; vitamin a iu 7440IU; vitamin b6 1mg; potassium 983mg.
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