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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

Madras curry powder, a fiery, fragrant blend of spices, is named after the southern Indian city of Chennai, formerly known as Madras. This flavorful curry powder gives the red lentil soup a vibrant orange hue. Ribbons of sweet roasted parsnips and drizzles of tangy tamarind chutney and yogurt take this cozy meal over the top. As an added bonus, lentils are packed with B vitamins, magnesium, zinc, and potassium.

Tags: Gluten-Free High-Protein Soy-Free Chef's Choice Less Prep Low Sodium High Fiber
SERVINGS
PREP & COOK TIME
40 min
CALORIES
650
FAT
6g
CARBOHYDRATES
129g
PROTEIN
31g

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INGREDIENTS

  1. 1 yellow onion, peeled and diced
  2. 1 carrot, peeled and diced
  3. 2 garlic cloves, peeled and thinly sliced
  4. 1 cup red lentils, rinsed and sorted
  5. 1 tbsp tomato powder
  6. 1 tbsp Madras curry powder
  7. 2 oz teen spinach
  8. 1 parsnip, peeled, then peeled into ribbons
  9. 1 tsp cumin seeds
  10. 1 lime, half juiced, half cut into wedges (divided)
  11. 4 oz Forager Project® Organic Dairy-free Cashewmilk Yogurt
  12. 0.25 oz cilantro, leaves and tender stems chopped
  13. 1/4 cup tamarind chutney
  14. 2 tbsp + 1 tsp olive oil*
  15. Salt*
  16. Pepper*
  17. *Not included
  18. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  19. For full ingredient list, see Nutrition.
Allergens: tree nuts (cashew, coconut)
Tools: Baking sheet, Medium saucepan with lid
SERVINGS
PREP & COOK TIME
40 min
CALORIES
650
FAT
6g
CARBOHYDRATES
129g
PROTEIN
31g

Get Recipes Delivered

INSTRUCTIONS

1
Start the soup

Move oven rack to middle position and preheat oven to 400°F. Heat 2 tbsp olive oil in 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 ¼ cup olive oil)

2
Finish the soup

Add lentils, tomato powder, curry powder, and 4 cups water to saucepan with vegetables. Bring soup to a boil, reduce to a simmer, and cook until lentils are tender, 15 to 18 minutes. Stir in spinach, remove from heat, and cover to keep 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 parsnip ribbons

Combine parsnip, cumin seed, 1 tsp olive oil, and a pinch of salt on 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

Stir together lime juice, yogurt, and a pinch of salt in small bowl.

5
Serve

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

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