Roasted Carrot & Parsnip Soup with Red Lentils


  • 2 medium carrots, peeled & cut into large pieces
  • 2 medium parsnips, peeled & cut into large pieces
  • ¾ cup dried red split lentils, rinsed
  • 1 brown onion, diced
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil (divided)
  • 4 cups water
  • 2-3 teaspoons of PICKLD Spicy Coriander Soup Seasoning per serve
  • Salt & pepper to taste

Ready In

35 min



Nutritional Facts

    How To Cook :

    Step 1

    Preheat oven to 200° C.

    Step 2

    In a small baking dish, combine carrot and parsnip pieces with 1 tablespoon of olive oil and a pinch of salt. Bake in oven for 20 minutes, removing the vegetables from the oven and tossing them midway through.

    Step 3

    Meanwhile, sauté the onion in a saucepan with 1 tablespoon of oil over medium high heat.

    Step 4

    After 4 minutes, or when onion begins to turn translucent, add the garlic. Sauté for another 30 seconds.

    Step 5

    Add a generous pinch of salt. Stir through before adding the dried red lentils along with 4 cups of water to the saucepan. Bring the soup to the boil, then reduce and cover. Stirring occasionally.

    Step 6

    Once the roasted carrot and parsnip are cooked, add those to the soup and allow to cook for another 5 – 10 minutes (the lentils need at least 15 minutes cooking time in total).

    Step 7

    Using a blender, puree the soup to desired consistency. Return the soup back to the saucepan and bring it back to the boil. Season to taste.

    Step 8

    Recommendation: Stir through 2-3 teaspoons of the PICKLD Spicy Coriander Soup Seasoning to each serve of soup.

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