This is thick, nourishing and zesty comfort food – cheap and easy to make, packed with flavour. The red lentils thicken the soup with their wonderful protein, the cumin adds warm, spiced undertones, while the ginger and lemon march in with a wallop of flavour. Enjoy this soup as is, or add a few handfuls of peas for a vibrant pop of colour.
4 medium kumara/sweet potatoes, chopped
2 medium carrots, chopped
3 Tbsp olive oil (or neutral oil of your choice)
2 Tbsp finely diced ginger
1 tsp cumin seeds
1 Tbsp ground cumin
¼ cup red lentils
6 cups/1.5L vegetable stock (or 2 tsp of gf vege stock powder dissolved 6 cups water)
grated zest & juice of 1 lemon
salt & pepper to taste
optional: coriander leaves to garnish
handful of fresh or frozen peas to be added at the end
Chop the veges and rinse the lentils, picking out any grit.
Heat the oil in a large, heavy-bottomed saucepan. Once hot, add the cumin seeds, ground cumin and ginger, giving them a quick sizzle. (food nerd note: In Indian cuisine, this is called a ‘tarka’ – the oil is infused with spice, then any added ingredient will get aromatic kisses as it cooks)
Before the spices get a chance to burn, quickly add the lentils, kumara and carrot, stirring them through the oily, fragrant mixture. Mmm, enjoy the wonderfully warming aroma…
Add the stock, bring to the boil, then lower the heat and simmer, partly covered for about 20 minutes, or until the vegetables and lentils are fully softened.
Now it’s time to puree your beautiful brew and watch the golden hues appear. Either transfer batches to a food processor, or use a stick/immersion blender straight in the pot and blitz away until thick and smooth.
Then, before serving, add the lemon zest and juice. This is time to add peas, if using. Have a quick seasoning check and add salt and pepper to taste. I don’t tend to add anything, but my friend loves his bowl o’ goodness sprinkled with volcanic salt.
Mix well and serve.
Leave a Reply