A hearty and flavorful soup combining lentils and root vegetables with a touch of spice.
Heat the olive oil in a large saucepan over medium heat.
Ensure the oil is hot enough to release the aroma of the spices.
Add the curry powder and stir for a minute until fragrant.
Toasting the spices enhances their flavor.
Add the chopped parsnip, potato, carrots, and celery to the pan.
Cut the vegetables into even pieces for uniform cooking.
Cook the vegetables for about 5 minutes, stirring occasionally.
Stirring prevents the vegetables from sticking to the pan.
Add the lentils, diced apple, chopped tomatoes, and vegetable stock to the pan.
Ensure the stock covers all the ingredients for even cooking.
Bring the mixture to a boil, then reduce the heat and simmer for 50 minutes.
Stir occasionally to prevent the lentils from sticking to the bottom.
Check the seasoning and adjust if necessary.
Taste the soup before serving to ensure the flavors are balanced.
Serve the soup hot, garnished with fresh herbs if desired.
A sprinkle of chopped parsley or cilantro adds a fresh touch.
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