Peel and dice the parsnips, onions, and ginger. Deseed the chili and cut into 3 or 4 pieces
Put onions, chili and ginger into a heavy based pan sprayed with 2-3 shots of 1cal oil or wiped with a drop of cooking oil
Sweat over a low heat until the onions are translucent
Add in the parsnip chunks and stir well. Cook for a further minute.
Add in the stock and the lentils
Bring to a gentle simmer and cook for 20 minutes
Remove the chili pieces and blend with a stick blender before tasting. If you want a spicier soup (I did), add back in 1 piece of chili. Blend again with the stick blender
Season with salt and pepper to taste and stir through the creme fraiche to serve.
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