Kumara and Red Lentil Soup
- Ready In:
- 45mins
- Ingredients:
- 10
- Yields:
-
1 batch
ingredients
- 1 tablespoon oil
- 1 onion, chopped
- 1 teaspoon coriander, ground
- 1⁄2 teaspoon cumin, ground
- 750 g kumara, chopped
- 1 cup red lentil
- 6 cups water
- 2 chicken stock cubes
- 1 tablespoon soy sauce
- yoghurt or sour cream, to serve
directions
- Heat oil in pan, add onion, coriander and cumin; cook, stirring, until onion is soft. Add kumara, lentils, water and crumbled stock cubes.
- Bring to the boil and simmer, covered, for about 30 minutes or until kumara is tender.
- Blend soup, in batches, until pureed.
- Return to pan, stir over heat until heat until hot. Stir in soy sauce. Serve with a dollop of sour cream or yoghurt.
- Cheers, Doreen. Doreen Randal, Wanganui, New Zealand.
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Reviews
-
Woohoo. This one surely does 'hit the spot'. Made it the day before and thought, 'Yeah, okay'. But heated up the next day, Just magnificent!! Initially made for Mr 4 yr old who has numerous food intolerances and allergies. As I was checking that it was not too hot for him as he was eating I was blown away by the delicious taste. I used 375mls Campbells Chicken stock plus the water measurement with 2 tsp of Rapunzel Vegetable Bouillon which doesn't contain any artifical colours or flavours. I also didn't blend / puree it, just put a potato masher through to sort of break the mixture down a bit, while it still, remained slighly chunky. Can highly recommend.