Kumara & Coconut Red Lentil Soup

Name: Kumara & Coconut Red Lentil Soup
Cuisine: New Zealand
Ingredients: 1.2 kg Orange kumara (peeled & cubed); 300 g Red lentils (dry, rinsed); 400 ml Light coconut milk; 1.2 L Low-sodium vegetable stock; 1 large Onion (finely chopped); 4 cloves Garlic (minced); 1 tbsp Fresh ginger (grated); 2 tsp Ground turmeric; 1 tsp Ground cumin; 1 tbsp Olive oil; from 2 limes Fresh lime juice; 1/2 cup (for serving) Fresh coriander (chopped)

A recipe from New Zealand.

🇳🇿 New ZealandsoupkumararedLentilcoconutveganhighCarbhealthyonePotdairyFreenutFreesoyFreeeggFreeantiInflammatoryheartHealthylowSodium

Nutrition (per serving)

340Calories

14 gProtein

56 gCarbs

10 gFat

10 gSugar

300 mgSalt

Ingredients

1.2 kg Orange kumara (peeled & cubed)
300 g Red lentils (dry, rinsed)
400 ml Light coconut milk
1.2 L Low-sodium vegetable stock
1 large Onion (finely chopped)
4 cloves Garlic (minced)
1 tbsp Fresh ginger (grated)
2 tsp Ground turmeric
1 tsp Ground cumin
1 tbsp Olive oil
from 2 limes Fresh lime juice
1/2 cup (for serving) Fresh coriander (chopped)

Method

Heat olive oil in a large pot over medium heat. Add onion, garlic and ginger; cook gently 5 min until softened (no added salt).
Stir in turmeric and cumin for 30 seconds. Add kumara cubes, lentils, coconut milk and low-sodium stock. Bring to a gentle boil.
Reduce heat, cover and simmer 25–30 min, stirring occasionally, until lentils and kumara are very tender and soup thickens.
Stir in lime juice. Taste and adjust acidity (no salt required). Serve topped with fresh coriander – creamy, warming vegan NZ kumara-lentil soup.