By Fraser Reid
A Thai-inspired twist on a traditional soup, changing the flavour dramatically by adding just a few ingredients. A great way to use up any leftover root vegetables after the big day.
Heat a pot on a medium-low heat and add the oil or butter. Fry the onion, parsnip, carrot, garlic, ginger and chilli for 10 minutes, until everything is soft but not coloured.
Add the lentils and lime leaves and give it all a stir.
Pour in 1.2 litres of boiling water, and add the cr