Warming Winter Lentil Soup with Seed Roasted Kumara

Ready in 40 minutes • Serves 2
This dish most recently appeared in Fresh Start Choice (5 Nights For 2) on Sunday, June 5, 2022.

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A delicious, warming soup packed with flavour and nutrients for a satisfying weeknight meal! Zingy ginger and turmeric give the lentils a vibrant boost, topped off with roasted kumara and pumpkin seeds to leave you feeling warm and cosy!

Ingredients

Kumara

1/4 pack sunflower & pumpkin seeds
1/2 tsp oil
1/2 pack Indian spices
300g kumara, diced 2cm

Soup

1/2 Tbsp ginger, finely grated
1 carrot, grated
1/2 tsp oil
1/2 Tbsp Thai yellow curry paste
75g split red lentils
1/2 pack Indian spices
50g baby spinach
100ml light coconut milk
1/2 cup water
1 1/2 cup vegetable stock

To Serve

50g yoghurt
1 bunch coriander, leaves picked

Steps

Preheat oven to 220°C (or 200°C fan bake).
Dice kumara 2cm. Toss on a lined oven tray with first measure of Indian spices and oil. Season with salt and roast for about 25 minutes, until golden and tender. Add seeds to tray for final 5 minutes of cook time.
Grate carrot and ginger.
Heat oil in a medium pot (with a lid) on medium-high heat. Cook carrot and ginger for about 4 minutes, stirring often, until softened. Add Thai yellow curry paste (see tip) and second measure of Indian spices. Cook for a further 30 seconds, stirring, until fragrant. Add lentils and stock, stir and bring to a simmer.
Once simmering, cover and reduce heat to medium. Cook for about 13 minutes, stirring occasionally, until lentils are tender. Stir through coconut milk and spinach to wilt. Season to taste with salt and pepper.
Pick coriander leaves.
Soup topped with kumara, yoghurt and coriander.

Nutritional Information

Energy	1829 kj 437 kcal
Protein	15.4g
Carbohydrate	55.2g
Fat	14.6g