Tomato, Lentil and Kumara Soup

These cold evenings lend themselves to a warming soup.
4 tbsp vegetable oil
1 red onion, peeled and chopped
4 cloves garlic, peeled
1 Tbsp tomato paste
500g tomatoes, skins removed
500g kumara, peeled and chopped
200g red lentils, rinsed
1 tsp cumin
400mls water
4 basil leaves, chopped, to decorate
soy yoghurt to decorate
To skin the tomatoes. Cut a cross in the base of each tomato. Drop them into boiling water for 30 seconds. Remove and place in a bowl of cold water. The skin will peel off easily, discard.
Heat a pan and add the oil. Fry the onion and garlic for 3 minutes.
Add the remaining ingredients and bring to the boil. Reduce the heat to a simmer and cook, covered for 20 minutes. Stir occasionally. The kumara and lentil should be soft.
Blend until smooth.
Serve hot, into four bowls.
Drizzle over the yoghurt and sprinkle on the basil leaves.
May be served with warm bread baps but the kumara adds starch and is filling.
Serves 4 people.
This soup will freeze.

About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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