Combining the earthy sweetness of kumara (sweet potatoes) with the protein-packed goodness of lentils, “Kumara and Lentil Soup” offers a comforting and nutritious meal option for all occasions. This hearty soup brings together the best of both worlds, offering a delightful fusion of flavors and textures that is sure to tantalize the taste buds.
To prepare this delectable dish, begin by gently sautéing onions, garlic, and a blend of aromatic spices in a pot. Next, add diced kumara and lentils, allowing them to mingle with the fragrant spices before pouring in a rich vegetable or chicken broth. As the soup simmers, the kumara softens and the lentils break down, creating a thick, creamy texture that is both satisfying and wholesome.
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Kumara and lentil soup
Course: MainCuisine: IndianDifficulty: Easy4
servings5
minutes20
minutes468
kcalThis warming kumara ‘stoup’ is thicker than a soup, but thinner than a stew.
Ingredients
2 tbsp coconut oil
1 tsp ground cumin
1 tsp ground turmeric
1 tbsp Madras curry powder
1 onion, finely chopped
2 garlic cloves, finely chopped
4cm piece ginger, grated
2 kumara, peeled, cut into 2cm pieces
1 red capsicum, seeds removed, chopped
1 1/2 cups (300g) red lentils
1.5L (6 cups) Massel vegetable liquid stock
Thick Greek-style yoghurt, to serve
Mint leaves, to serve
Directions
- Heat the oil in a large saucepan over medium heat. Add the spices and cook, stirring, for 1 minute or until fragrant, then add the onion and 1/2 tsp salt and cook, stirring, for 2-3 minutes until tender.
- Add the garlic and ginger, and cook for a further 30 seconds or until fragrant.
- Add kumara and capsicum, and cook for 1 minute, then add the lentils and stock. Bring to the boil, then reduce heat to medium-low and cook for 20 minutes or until kumara is tender and stoup thickens.
- Season to taste, then serve topped with yoghurt and mint.
Notes
- Allergens: Recipe may contain celery, milk, mustard and lactose.
