Kumara lentil soup
( SERVES 6 )
There are few more relaxing and soothing ways to spend a winter morning than stirring a pot of soup. Take a shortcut by using a can of cooked lentils instead of cooking dried lentils.
|1 cup||Lentils, le puy or beluga|
|3 Tbsp||Extra virgin olive oil|
|2||Onions, finely chopped|
|2||Garlic cloves, crushed|
|2 Tbsp||Fresh ginger, finely grated|
|1||Lemon, grated zest only|
|3||Kumara, peeled and coarsely chopped|
|8 cups||Vegetable stock|
|2 Tbsp||Soy sauce|
|1 serving||Salt and freshly ground black pepper, to taste|
|4 handfuls||Baby spinach, or watercress or puha|
|3 tsp||Lemon juice|
- Boil lentils in unsalted water for 10 minutes. Drain well and set aside.
- Heat oil in a large pot and cook onion, garlic, ginger and zest over a medium heat until onion is soft but not brown (about 8 minutes).
- Add lentils, kumara, stock, soy sauce and honey, cover and simmer until the vegetables are tender (about 25 minutes).
- Purée half the soup and return it to the pot. Taste and adjust seasonings. Bring back to a simmer, add spinach, watercress or puha and cook until just wilted (about 2 minutes).
- Stir in lemon juice then ladle into hot bowls to serve.
See more of Annabel's kiwi kai recipes: