Best Kumara And Red Lentil Soup Recipes

KUMARA AND RED LENTIL SOUP

Kumara and Red Lentil Soup image

Make and share this Kumara and Red Lentil Soup recipe from Food.com.

Provided by Doreen Randal

Categories Lentil

Time 45m

Yield 1 batch

Number Of Ingredients 10

Ingredients

1 tablespoon oil
1 onion, chopped
1 teaspoon coriander, ground
1/2 teaspoon cumin, ground
750 g kumara, chopped
1 cup red lentil
6 cups water
2 chicken stock cubes
1 tablespoon soy sauce
yoghurt or sour cream, to serve

Steps:

Heat oil in pan, add onion, coriander and cumin; cook, stirring, until onion is soft. Add kumara, lentils, water and crumbled stock cubes.
Bring to the boil and simmer, covered, for about 30 minutes or until kumara is tender.
Blend soup, in batches, until pureed.
Return to pan, stir over heat until heat until hot. Stir in soy sauce. Serve with a dollop of sour cream or yoghurt.
Cheers, Doreen. Doreen Randal, Wanganui, New Zealand.

Nutrition Facts : Calories 1505.4, Fat 19, SaturatedFat 2.8, Cholesterol 1.2, Sodium 3784.4, Carbohydrate 278.5, Fiber 45.4, Sugar 36.4, Protein 64.4

KUMARA SOUP

Kumara Soup image

Here's another recipe borrowed from the hub-uk website, where it was originally posted by 'Tallyrand' (who is a chef in NZ). Kumara is the Moari name for Sweet Potato. You could serve this with the Maori Bread recipe I've posted. I've not tried this and number of servings is a 'guestimate'; recipe posted for Zaar World Tour 2005.

Provided by Mrs B

Categories Yam/Sweet Potato

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

50 g butter
75 g onions, chopped
75 g celery, chopped
50 g flour
400 g kumara, chopped into 1 inch cubes
1 liter vegetable stock
1 bouquet garni
salt and pepper

Steps:

Melt the butter in a thick bottomed saucepan, add the onion and celery and cook gently for about 5 minutes until transparent.
Stir in the flour, mixing it in carefully to ensure that no lumps of flour are left; continue cooking gently for another 5 minutes, taking care that the vegetables don't brown.
Remove from heat and add the kumara, then slowly add the stock' stirring to mix all ingredients.
Return pan to the heat and bring soup to the boil, add the bouquet garni then simmer for 45-50 minutes, stirring occasionally.
Take the pan off the heat, remove the bouquet garni and any foam that has formed.
Allow to cool slightly then liquidize soup in a blender.
Add seasoning to taste then re-heat if necessary before serving.

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