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Spiced parsnip & lentil soup with chilli oil
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Total Time:
2 hours 20 minutes
Enjoy this delicious soup with or without savory ham hock for a customizable, meat-free meal.
Ingredients:
  • 1 small smoked higher-welfare ham hock
  • 1 onion
  • 3cm piece of ginger
  • 400 g parsnips
  • olive oil
  • 2 tablespoons rogan josh paste
  • 250 g red lentils
  • 1.6 litres organic vegetable stock (optional)
  • a few sprigs of fresh mint
  • fat-free Greek yoghurt
  • 3 tablespoons groundnut oil
  • 1 garlic clove
  • 2 red chillies
Instructions:
  • Begin by soaking the ham hock in cold water, ideally overnight. Drain and transfer to a saucepan. Add cold water, bring to a boil, then simmer gently for 1.5 to 2 hours. Set the ham aside. For the chilli oil, warm groundnut oil in a pan over low heat. Slice garlic and chillies thinly, add to the pan, and warm for 5 minutes without browning the garlic. For the soup, sauté onion, parsnips, rogan josh paste, and ginger in olive oil for 10 minutes. Add lentils, stock, or water, and the ham hock. Simmer for 30 minutes until lentils are soft. Discard the ham bone, blend the soup until smooth. Return lean ham to the pot and reheat. Garnish soup with shredded mint leaves, yoghurt, and a drizzle of chilli oil before serving.

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