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 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.