750g parsnip, chopped into chunks
4 garlic cloves, skin on
3 tablespoons extra virgin olive oil
1 small leek, sliced
3 inch piece of fresh turmeric root, grated or 1 ½ tablespoons turmeric powder
½ cup red lentils, rinsed and picked over
4 cups vegetable stock
Salt and freshly ground black pepper to taste
Heat oven to 175 degrees celcius.
Toss parsnip chunks in 2 tablespoons olive oil and lay on a baking paper lined baking tray. Add garlic cloves to tray, skins on. Roast for approximately 20 minutes or until parsnip is tender. Remove from oven.
Heat remaining 1 tablespoon olive oil in a medium size pot, saute sliced leek until golden in colour. Add lentils and grated or powdered turmeric. Mix and cook for 1-2 minutes. Remove garlic from skins and add flesh to lentil mix with roasted parsnip, salt and pepper and stock. Bring to a boil and simmer gently until lentils are soft – approximately 15 minutes. Blend with a stick blender (immersion blender) until smooth.
Serve topped with chopped parsley, poppy seeds and a drizzle of extra virgin olive oil.
Serves 4.
