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Red Lentil Soup with Tamarind Chutney & Roasted Parsnip Ribbons
2 or 4 Serving Dinner

Red Lentil Soup

with Tamarind Chutney & Roasted Parsnip Ribbons

Tags: Gluten-Free, High-Protein, Soy-Free
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
640
FAT
6g
CARBOHYDRATES
128g
PROTEIN
30g


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INGREDIENTS

  1. 1 yellow onion, diced
  2. 1 carrot, diced
  3. 2 garlic cloves, sliced
  4. 1 cup red lentils, rinsed and sorted
  5. 2 tbsp tomato powder
  6. 1 tbsp chermoula seasoning
  7. 2 oz baby spinach
  8. 1 parsnip, peeled into ribbons
  9. ½ tsp cumin seeds
  10. 1 lime, half juiced, half cut into wedges (divided)
  11. 4 oz Forager Project® Organic Dairy-Free Cashewmilk Yogurt
  12. 3 oz tamarind chutney
  13. ¼ oz fresh cilantro, leaves and tender stems chopped
  14. 2 tbsp + 1 tsp olive oil*
  15. Salt and pepper*
  16. *Not included
  17. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  18. For full ingredient list, see Nutrition.
Allergens: tree nut (cashew, coconut)
Tools: Baking sheet, Medium saucepan with lid
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
640
FAT
6g
CARBOHYDRATES
128g
PROTEIN
30g


Get Recipes Delivered

INSTRUCTIONS

1
Start the soup

Preheat the oven to 400°F and position rack in the middle. Heat 2 tbsp olive oil in a medium saucepan over medium-high heat. Add onion, carrot, garlic, and a pinch of salt and pepper. Cook until onions are translucent and carrots are soft, 8 to 10 minutes. (4-serving meal: use 4 tbsp olive oil)

2
Finish the soup

Add lentils, tomato powder, chermoula seasoning, and 4 cups water to the medium saucepan with the vegetables. Bring soup to a boil, reduce to a simmer, and cook until lentils are tender, 15 to 18 minutes. Add baby spinach, stir, turn off the heat, and cover saucepan to keep soup warm. (4-serving meal: use 8 cups water) TIP: To “sort” the lentils (as noted in the ingredient list) means to look for and discard any naturally occurring debris or stones.

3
Roast the ribbons

Add parsnip, cumin seeds, 1 tsp olive oil, and a pinch of salt to a baking sheet, and toss. Roast until parsnips are golden brown, 6 to 8 minutes. (4-serving meal: use 2 tsp olive oil)

4
Make the lime yogurt

Add lime juice, yogurt, and a pinch of salt to a small bowl, and stir the lime yogurt.

5
Serve

Divide the red lentil soup between bowls. Drizzle with lime yogurt and tamarind chutney. Top with parsnip ribbons and cilantro. Serve with lime wedges. Enjoy!

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