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

Red Lentil Soup

with Tamarind Chutney & Roasted Parsnip Ribbons

Tags: Less Prep Gluten-Free High-Protein
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
640
FAT
6g
CARBOHYDRATES
126g
PROTEIN
30g


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INGREDIENTS

  1. 4 oz chopped yellow onion
  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 madras curry powder
  7. 2 oz baby spinach
  8. 1 parsnip, peeled into ribbons
  9. ½ tsp cumin seeds
  10. 1 lime, half juiced, half wedged (divided)
  11. 4 oz Forager Project® Organic Dairy-Free Cashewmilk Yogurt
  12. 3 oz tamarind chutney
  13. ½ oz fresh cilantro, leaves and tender stems chopped
  14. 2 tbsp + 1 tsp olive oil*
  15. Salt and pepper*
  16. *Not included
  17. For full ingredient list, see Nutrition.
Allergens: tree nut (cashew, coconut)
Tools: Baking sheet, Medium saucepan with lid
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
640
FAT
6g
CARBOHYDRATES
126g
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.

2
Finish the soup

Add lentils, tomato powder, madras curry powder, 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 heat, and cover saucepan to keep soup warm. 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
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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