Kumara, lentil and coconut soup
Photo by Babiche Martens
|1 Tbsp||Butter, or oil|
|1 clove||Garlic, finely chopped|
|2 cm||Fresh ginger, diced|
|¼ cup||Celery, diced|
|¼ cup||Red lentils|
|400 g||Kumara, diced|
|3 cups||Vegetable stock, or chicken stock|
|1 cup||Coconut milk, plus exta to garnish|
|1 to taste||Salt|
|2 Tbsp||Shredded coconut|
|1 to garnish||Fresh coriander|
- 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.