Made with cardamom, cumin, ginger and chilli, this spicy soup is the perfect winter warmer. 


  • 3 tbsp vegetable oil

  • 1 ½ tbsp Keen's curry

  • 1 tbsp mustard seeds

  • 1 stalk curry leaves, leaves picked

  • 1 tsp cardamom powder

  • 1 tsp cumin powder

  • 1 onion, finely chopped

  • 2 cloves (whole) garlic, crushed

  • 1 tbsp ginger

  • 1 long green chilli, deseeded and finely chopped

  • 2-3 parsnips, diced

  • 400g can chopped tomatoes

  • 4 cups vegetable/ chicken stock or water

  • 1 cup red lentils, rinsed

  • 2 cups baby spinach

  • ¼ cup lemon juice


  • 1.

    Heat the oil in a saucepan over a medium heat, add the Keen's curry powder, mustard seeds, curry leaves, cardamom and cumin. Cook stirring for 1-2 minutes until aromatic.

  • 2.

    Add the onion, garlic, ginger, chilli and parsnip; cook stirring for another 2-3 minutes until softened.

  • 3.

    Stir through the tomatoes, and stock. Bring to the boil and reduce heat to a simmer, cook for 15 minutes.

  • 4.

    Add the lentils and cook for a further 10 minutes.

  • 5.

    Stir through the lemon juice and spinach, season to taste with salt and pepper.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 481kj
  • Fat Total 15g
  • Saturated Fat 1g
  • Protein 21g
  • Carbohydrate 68g
  • Sugar 15g
  • Sodium 486mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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