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Spiced kūmara + red lentil soup

This flavoursome soup uses pantry staples and is super easy to pull together, making it perfect for mid-week meals or leisurely weekend fare. If you’d like, a handful of roughly chopped greens such as spinach, silverbeet or kale can be added in the final 5 minutes of cooking.

Ingredients

  • 2 tablespoons olive oil
  • 1 onion finely chopped
  • 3 cloves garlic finely chopped
  • 1 carrot finely diced
  • 1 large (approx. 500g) orange (Beauregard) kūmara (sweet potato) peeled and finely diced
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground coriander
  • 1/2 teaspoon dried chilli flakes + extra to serve, optional
  • 1 cup split red lentils rinsed+ drained well
  • 2 tablespoons tomato paste
  • 6 cups vegetable stock
  • thick plain or coconut yoghurt to serve
  • coriander (cilantro) leaves roughly chopped, to serve

Instructions

  • Heat olive oil in a large saucepan over medium-high heat. Add onion and cook, stirring often for 1-2 minutes or until tender. Add garlic, carrot and kūmara (sweet potato), stir well and cook for a further minute before adding the spices and cooking for a further 30 seconds. Add lentil, tomato paste and stock, mix well, bring to the boil, reduce to a simmer and cook 20-30 minutes until vegetables and lentils are tender. Taste and adjust seasoning if needed. Serve hot with a dollop of thick plain or coconut yoghurt, some coriander leaves and a pinch of dried chilli flakes, if you like.
    Any leftovers can be cooled and stored in the fridge for up to 5 days or frozen for up to 3 months.

Notes

This recipe was first created for and featured in Nourish Magazine, NZ.