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Kumara, Lentil & Coconut Soup

Kumara, Lentil & Coconut Soup

Kumara, Lentil & Coconut Soup
Prep time
Cook time
Total time
Recipe type: Soup, Dinner
Serves: 4 cups
  • 1 T coconut oil (I use Tanna Farms)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 t ginger, finely chopped
  • ¼ c brown lentils (dried)
  • 450gm kumara, peeled and cut into small chunks
  • 2 c chicken stock
  • 1 c coconut cream
  • ½ t salt
  • a good grinding of black pepper
  • coconut thread, toasted
  • grated lime zest
  • coriander leaves
  1. In a large pot, melt the coconut oil over a medium heat. Add the onion, garlic and ginger and cook until soft. Add the lentils, kumara and chicken stock, cover and bring to a gentle boil. Reduce to a simmer and cook for 25 minutes until the kumara and lentils are completely soft. Add the coconut cream and then puree until smooth using a stick blender. Season with the salt and pepper.
  2. Garnish with toasted coconut, grated lime zest and coriander leaves, and serve while hot with crusty wholegrain bread.

About the Author:

I'm a mother of 3 who's passionate about empowering and inspiring you that healthy food can taste amazing, and it's not hard to create.

One Comment

  1. Wicked Wellbeing Top 5 | Tanna Farms February 7, 2017 at 7:20 am - Reply

    […] & Apple Muffins Prune, Banana & Walnut Loaf Nut Free Protein Balls Kumara, Lentil & Coconut Soup Healthy […]

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