1. Heat oil in pan, add onion, coriander and cumin; cook, stirring, until onion is soft. Add kumara, lentils, water and crumbled stock cubes. 2. Bring to the boil and simmer, covered, for about 30 minutes or until kumara is tender. 3. Blend soup, in batches, until pureed. 4. Return to pan, stir over heat until heat until hot. Stir in soy sauce. Serve with a dollop of sour cream or yoghurt. 5. Cheers, Doreen. Doreen Randal, Wanganui, New Zealand. ---------------------------------------------------------------------------
Nutrition
Ingredients
