Inviting, comforting, and utterly warming, this curried kumara and lentil soup is perfect for rainy days – whether it’s cold out or you simply need a mid-week pick-me-up. Not only is it nourishing for your body, carrying the benefits of sweet potato and seeds – it’s also absolutely delicious, brought to the boil with curry paste, leaves, as well as fragrant mustard seeds.
- ½ cup (100 g) red lentils
- 1 tbsps vegetable oil
- 1 (200 g) brown onion, coarsely chopped
- 1 tsp cumin seeds
- 1 tsp brown mustard seeds
- ¼ cup (75 g) madras curry paste
- 6 curry leaves
- 2 cups (500 ml) coconut cream
- 4 litre (1l) vegetable stock
- 1 cup (250 ml) water
- 1 kg kumara, cut into 1.5cm pieces
- ¼ cup loosely packed fresh coriander sprigs
- ¼ cup loosely packed fresh mint leaves, torn
- Lemon wedges, to serve
Place lentils in a medium bowl. Cover with cold water and stir well. Discard any lentils that float to the surface. Drain well.
Heat oil in a large saucepan over medium heat. Stir onion over heat until soft. Add seeds, paste and leaves. Continue stirring until fragrant.
Reserve 2 tbsps coconut cream. Stir remaining coconut cream into the pan with stock and water, then bring to the boil.
Add kumara to pan and simmer with lid on for 10 mins. Add lentils, replace lid and continue to simmer a further 10 mins or until tender. Season to taste. Remove curry leaves. Break up most of the kumara with a wooden spoon.
Ladle soup into serving bowls. Top with reserved coconut cream, coriander sprigs and mint. Serve with lemon wedges.
TIP Recipe is not suitable to freeze. Lentils that float to the surface when covered with water are usually old; it’s best to discard them.