Our meatless version of the Indian-inspired British colonial soup includes parsnip and squash to keep it hearty and satisfying.
Line a baking sheet with foil.
Heat 2 tablespoons oil in a large saucepan over medium heat until shimmering.
Photo: Jacob Fox
Add onion, carrots and parsnip and cook until the onions are translucent, about 6 minutes.
Add broth, tomatoes and lentils and stir to combine.
Bring to a boil.
Meanwhile, brush one side of each naan with the remaining 1 tablespoon oil.
Sprinkle with the remaining 1 clove garlic and place on the prepared baking sheet.
Bake until warmed, 5 to 6 minutes.
Remove from oven and sprinkle with cilantro.
Gently mash some of the soup with a potato masher to achieve desired consistency.
(Alternatively, transfer half the soup to a blender and puree.
Use caution when blending hot liquids.
)Garnish the soup with cilantro and serve with the naan.
To make ahead
Refrigerate for up to 4 days.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
