Kumara and Lentil soup
Being a vegan and on the road causes some problems with suitable food, but this is a great, healthy recipe.
The soup can be made 3 days ahead, and stored, covered in the fridge, or frozen for up to 2 months.
Ingredients:
2 teaspoons of rice oil or other cooking oil
1 small to medium onion, chopped
1 medium kumara (the orange sweet potato) chopped
1 cup red lentils
1 large vegetable stock or equivalent in powered form
3 cups water
Method:
Heat the oil in a large, heavy based saucepan, add onion, stir over medium heat for about 2 minutes or until onion is soft. Add the remaining ingredients, bring to boil, reduce heat, cover and simmer for about 20 minutes or until kumara is soft. Blend in batches until smooth. Reheat before serving.
Serve with soya cream cheese ( or plain yoghurt if not vegan)
I add some garlic, a good handful of celery tops (leaves and thin stalks not eaten), a 1/8 teaspoon of minced chilli and some parsley, plus water.
Serves 4. We eat one meal and put the rest in the freezer for those days when I don't feel like cooking.
We are all different. I read somewhere here lentils were wonderful and even kids would eat them and in fact relish them with tomato sauce on BUT I bought them and could not believe how grosse I thought them lol.
They are now in the bin. I am not sying for one minute they are not probably the "bees knees" for many and how very cheap but the TASTE? Oh My god......................lol
All the best and good on you enjoying lentils.
Phyl.