Kumara, lentil and coconut soup

By Amanda Laird

Add a comment
Kumara, lentil and coconut soup. Photo / Babiche Martens
Kumara, lentil and coconut soup. Photo / Babiche Martens

Serves 4

1 Tbs butter
1 clove garlic, finely diced
1 x 2cm piece ginger, peeled and diced
1 small onion, finely diced
1/4 cup celery, diced
1/4 cup red lentils, rinsed
400g kumara, peeled and diced
3 cups vegetable or chicken stock
1 cup coconut milk, plus extra to garnish
2 Tbs shredded coconut, toasted
Fresh lime
Fresh coriander leaves

1 In a large saucepan, heat the butter then add the garlic, ginger, onion and celery. Cook over a gentle heat for 5 minutes, stirring often until soft and golden.

2 Add the lentils, kumara, stock and coconut milk. Bring to a boil then reduce the heat and let simmer for 30 minutes or until the kumara and the lentils are completely soft.

3 Taste for seasoning then puree. Spoon into warm bowls and top with a spoonful of extra coconut milk, some toasted coconut, a squeeze of lime and a few coriander leaves.

- NZ Herald

Get the news delivered straight to your inbox

Receive the day’s news, sport and entertainment in our daily email newsletter


Have your say

1200 characters left

By and large our readers' comments are respectful and courteous. We're sure you'll fit in well.
View commenting guidelines.

© Copyright 2017, NZME. Publishing Limited

Assembled by: (static) on production apcf04 at 28 May 2017 12:24:35 Processing Time: 1529ms