If You’re Looking for a New Meatless Main Dish, Try This Delicious Soup

This Indian-inspired British colonial soup includes parsnip and squash.

This is an easy dish to make ahead if you’re short on time. Jacob Fox/TCA

This meatless version of the Indian-inspired British colonial soup includes parsnip and squash to keep it hearty and satisfying. Skip the naan flatbreads to make this recipe gluten free.

Winter Vegetable Mulligatawny Soup

Active Time: 25 minutes Total Time: 50 minutes

Serves 4

• 3 tablespoons extra-virgin olive oil, divided
• 1 medium onion, finely chopped
• 2 medium carrots, finely chopped
• 1 medium parsnip, peeled and finely chopped
• 4 cups peeled diced acorn squash or butternut squash
• 1 medium green apple, peeled and finely chopped
• 1 tablespoon curry powder
• 3 cloves garlic, minced, divided
• 1 teaspoon grated fresh ginger
• 4 cups low-sodium vegetable broth
• 1 (14-ounce) can no-salt-added diced tomatoes
• 1/2 cup red lentils, picked over and rinsed
• 2 whole-wheat naan flatbreads, halved
• 1/4 cup chopped fresh cilantro, plus more for garnish

Preheat oven to 375 degrees F. Line a baking sheet with foil.