Curried kumara and lentil soup

  • 50 mins cooking
  • Serves 4
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Curried kumara and lentil soup
  • 1/2 cup (100g) red lentils
  • 1 tablespoon vegetable oil
  • 1 (200g) brown onion, coarsely chopped
  • 1 teaspoon cumin seeds
  • 1 teaspoon brown mustard seeds
  • 1/4 cup (75g) madras curry paste
  • 6 curry leaves
  • 2 cup (500ml) coconut cream
  • 4 litre (1l) vegetable stock
  • 1 cup (250ml) water
  • 1 kilogram kumara, cut into 1.5cm pieces
  • 1/4 cup loosely packed fresh coriander sprigs
  • 1/4 cup loosely packed fresh mint leaves, torn
  • lemon wedges, to serve


Curried kumara and lentil soup
  • 1
    Place lentils in a medium bowl. Cover with cold water and stir well. Discard any lentils that float to the surface. Drain well.
  • 2
    Heat oil in a large saucepan over medium heat. Stir onion over heat until soft. Add seeds, paste and leaves. Continue stirring until fragrant.
  • 3
    Reserve 2 tbsp coconut cream. Stir remaining coconut cream into the pan with stock and water, then bring to the boil.
  • 4
    Add kumara to pan and simmer with lid on for 10 minutes. Add lentils, replace lid and continue to simmer a further 10 minutes or until tender. Season to taste. Remove curry leaves. Break up most of the kumara with a wooden spoon.
  • 5
    Ladle soup into serving bowls. Top with reserved coconut cream, coriander sprigs and mint. Serve with lemon wedges.


Recipe is not suitable to freeze. Lentils that float to the surface when covered with water are usually old; it's best to discard them.