Kumara and lentil soup

Kumara and lentil soup


This warming kumara stoup is thicker than a soup, but thinner than a stew.

The ingredient of Kumara and lentil soup

  1. 2 tablespoons coconut oil
  2. 1 teaspoon ground cumin
  3. 1 teaspoon ground turmeric
  4. 1 tablespoon Madras curry powder
  5. 1 onion, finely chopped
  6. 2 garlic cloves, finely chopped
  7. 4cm piece ginger, grated
  8. 2 kumara, peeled, cut into 2cm pieces
  9. 1 red capsicum, seeds removed, chopped
  10. 1 1/2 cups (300g) red lentils
  11. 1.5L (6 cups) Massel vegetable liquid stock
  12. Thick Greek-style yoghurt, to serve
  13. Mint leaves, to serve

The instruction how to make Kumara and lentil soup

  1. 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.
  2. 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.
  3. Season to taste, then serve topped with yoghurt and mint

Nutritions of Kumara and lentil soup

calories: 572.883 calories
calories: 9.7 grams fat
calories: 6.4 grams saturated fat
calories: 99 grams carbohydrates
calories: 19 grams sugar
calories: 26.3 grams protein
calories: 1230 milligrams sodium
calories: https://schema.org
calories: NutritionInformation

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