Kumara, lentil and coconut soup

Babiche Martens

Ingredients

1 clove	Garlic, finely chopped
1 Tbsp	Butter, or oil
2 cm	Fresh ginger, diced
1	Onion, diced
¼ cup	Celery, diced
¼ cup	Red lentils (Main)
400 g	Kumara, diced (Main)
3 cups	Vegetable stock, or chicken stock
1 cup	Coconut milk, plus exta to garnish (Main)
1 to taste	Salt
1	Lime
2 Tbsp	Shredded coconut
1 to garnish	Fresh coriander

Directions

1. In a large saucepan, heat the butter or oil then add the garlic, ginger, onion and celery. Cook over a gentle heat for 5 minutes, stirring often until soft and golden.
2. Add the lentils, kumara, stock and coconut milk. Bring to a boil then reduce the heat and let simmer for 30 minutes or until the kumara and the lentils are completely soft.
3. Taste for seasoning then puree. Spoon into warm bowls and top with a spoonful of extra coconut milk, some toasted coconut, a squeeze of lime and a few coriander leaves.