Name: Kumara and lentil soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 1
Ingredients: 33.60 gm coconut oil; 2.50 gm ground cumin; 1 tsp ground turmeric; 10.00 gm Madras curry powder; 1 onion, finely chopped; 2 garlic cloves, finely chopped; 4cm piece ginger, grated; 2 kumara, peeled, cut into 2cm pieces; 1 red capsicum, seeds removed, chopped; 300g lentils; 1.5L (6 cups) vegetable liquid stock; Thick Greek-style yoghurt, to serve; Mint leaves, to serve

Kumara and lentil soup

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Prep Time:
5 minutes

Cook Time:
25 minutes

Total Time:
30 minutes

Cozy up with this hearty kumara "stoup" – a comforting blend of soup and stew.

Ingredients:

33.60 gm coconut oil
2.50 gm ground cumin
1 tsp ground turmeric
10.00 gm Madras curry powder
1 onion, finely chopped
2 garlic cloves, finely chopped
4cm piece ginger, grated
2 kumara, peeled, cut into 2cm pieces
1 red capsicum, seeds removed, chopped
300g lentils
1.5L (6 cups) vegetable liquid stock
Thick Greek-style yoghurt, to serve
Mint leaves, to serve

Instructions:

In a large saucepan over medium heat, heat oil until shimmering. Stir in the spices and cook for 1 minute to release their aroma. Add the onion and 1/2 tsp salt, cook for 2-3 minutes until soft. Mix in the garlic and ginger, cook for 30 seconds to enhance the flavors.
After quickly sautéing the kumara and capsicum, introduce the lentils and stock to the mix. Let it come to a gentle boil before lowering the heat to simmer for 20 minutes. Cook until the kumara is tender and the stoup thickens to perfection.
Add your preferred amount of seasoning, then present the dish with a dollop of yogurt and a sprinkling of fresh mint on top.

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