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Kumara & lentil ‘stoup’

Kumara & lentil ‘stoup’

Kumara & lentil ‘stoup’

Serves 4-6

This warming ‘stoup’ is thicker than a soup, but thinner than a stew.

·         2 tbs coconut oil

·         1 tsp ground cumin

·         1 tsp ground turmeric

·         1 tbs Madras curry powder

·         1 onion, finely chopped

·         2 garlic cloves, finely chopped

·         4cm piece ginger, grated

·         2 kumara, peeled, cut into 2cm pieces

·         1 red capsicum, seeds removed, chopped

·         11/2 cups (300g) red lentils

·         1.5L (6 cups) vegetable stock

Thick Greek-style yoghurt and mint leaves, to serve

Heat the oil in a large saucepan over medium heat. Add the spices and cook, stirring, for 1 minute or until fragrant, then add the onion and 1/2 tsp salt and cook, stirring, for 2-3 minutes until tender. Add the garlic and ginger, and cook for a further 30 seconds or until fragrant. Add kumara and capsicum, and cook for 1 minute, then add the lentils and stock.

Bring to the boil, then reduce heat to medium-low and cook for 20 minutes or until kumara is tender and stoup thickens. Season to taste, then serve topped with yoghurt and mint.

Season to taste, then serve topped with yoghurt and mint.

Season to taste, then serve topped with yoghurt and mint.

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