Recipe & Images EMMA GALLOWAY

This flavoursome soup uses pantry staples and is super easy to pull together, making it perfect for mid-week meals or leisurely weekend fare. If you’d like, a handful of roughly chopped greens, such as spinach, silverbeet or kale, can be added in the final 5 minutes of cooking.

Serves 4–6

2 tbsp olive oil
1 onion, finely chopped
3 cloves garlic, finely chopped
1 carrot, finely diced
1 large (approx. 500g) orange (Beauregard) kūmara, peeled and finely diced
2 tsp ground cumin
2 tsp smoked paprika
1 tsp ground coriander
½ tsp dried chilli flakes + extra to serve (optional)
1 cup red lentils, rinsed and drained well
2 tbsp tomato paste
6 cups vegetable stock
thick plain or coconut yoghurt, to serve
coriander leaves, roughly chopped, to serve

Heat olive oil in a large saucepan over medium-high heat. Add onion and cook, stirring often for 1–2 minutes or until tender. Add garlic, carrot and kūmara, stir well and cook for a further minute before adding the spices and cooking for a further 30 seconds. Add lentils, tomato paste and stock. Mix well, bring to the boil, reduce to a simmer and cook 20–30 minutes until vegetables and lentils are tender. Taste and adjust seasoning if needed. Serve hot with a dollop of thick plain or coconut yoghurt, some coriander leaves and a pinch of dried chilli flakes, if you like.

Any leftovers can be cooled and stored in the fridge for up to 5 days or frozen for up to 3 months.


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