Kumara, lentil and coconut soup
for 4 people
Ingredients
| 1 clove | Garlic, finely chopped |
| 1 Tbsp | Butter, or oil |
| 2 cm | Fresh ginger, diced |
| 1 | Onion, diced |
| ¼ cup | Celery, diced |
| ¼ cup | Red lentils (Main) |
| 400 g | Kumara, diced (Main) |
| 3 cups | Vegetable stock, or chicken stock |
| 1 cup | Coconut milk, plus exta to garnish (Main) |
| 1 to taste | Salt |
| 1 | Lime |
| 2 Tbsp | Shredded coconut |
| 1 to garnish | Fresh coriander |
Directions
- In a large saucepan, heat the butter or oil then add the garlic, ginger, onion and celery. Cook over a gentle heat for 5 minutes, stirring often until soft and golden.
- 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.
- 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.