Kumara & Lentil Soup
This kumara and lentil soup is so delicious, easy and healthy and totally a crowd pleaser! Perfect for a weekend lunch or to entertain on a cooler day, plus any leftovers are perfect to freeze. Full of flavour and simple ingredients, the best thing is they're ones you'd have in the cupboard and pantry already. Serve with grainy bread or a side of toasted ciabatta.
Author: Wick Nixon
Recipe type: Lunch, Brunch
Serves: 5-6 serves
- 1 T oil
- 1 medium onion
- 2 cloves garlic
- 1 t fresh ginger
- ½ c red lentils, rinsed
- 3 medium kumara, scrubbed and cubed
- 4 cups chicken stock
- 1 t curry powder
- 1 c coconut milk
- ½ t salt
- a good grinding of black pepper
- fresh coriander to serve
- To make the kumara and lentil soup, heat the oil in a pot and cook onion until soft. Add the garlic, ginger and curry powder and cook for another 1-2 minutes until fragrant.
- Add the lentils, kumara and stock to the pot and stir. Simmer, stirring occasionally for 15-20 minutes, until soft and tender. Add in the coconut milk and heat through. Using a stick blender or food processor, blend until smooth. Season with salt and pepper before serving with crusty bread and fresh coriander on top.
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