Spicy Lentil and Parsnip Soup

Recipe by Jamie Oliver, adapted by Tina Kozman CNP, M.Ed, B.Sc (www.trinityhealth.ca)

5 parsnips (2 for the ‘croutons’ and 3 for dicing)
1 onion
2 cloves of garlic
5 cm piece of ginger
olive oil
1 teaspoon cumin seeds
1 teaspoon garam masala
1 ¼ C red split lentils
4 uncooked papadums (these are a traditional Indian flatbreads that are gluten free, but you can easily substitute for a short noodle or omit altogether)
1.5 liters of organic vegetable stock
4 Tablespoons organic yogurt
4 sprigs of fresh cilantro


Parsnip 'Croutons':

Preheat the oven to 180ºC/350ºF/gas 4.

Speed-peel 1-2 medium parsnips into ribbons until you reach the woody core (discard this bit).

Season with sea salt, then spread out in a single layer over a couple of oiled baking trays. Roast for 15 minutes, or until golden and crisp.

Making the Soup:

Peel the onion, roughly chop with the remaining parsnips, 1 large or 3 medium (keep the skins on), and peel and finely grate the garlic and ginger.

Place the parsnips and onions in a large pan over a medium heat with 1 tablespoon of olive oil, then cover and cook for 20 minutes, or until a dark golden colour, stirring occasionally.

Add the garlic and ginger, then sprinkle the cumin seeds, 1 teaspoon of garam masala, and the lentils and cook for a further 5 minutes.

Roughly snap in the uncooked papadums, then add the stock and simmer for 20 minutes, loosening with a splash of water, if needed

Season the soup to perfection, ripple through the yogurt and divide between warm bowls

Pick over the coriander leaves, sprinkle with a little garam masala, and top with the parsnip crisps. Feel free to drizzle with chili oil for a warm glow.