Kumara, Lentil and Cumin Soup with Balsamic Onions

Name: Kumara, Lentil and Cumin Soup with Balsamic Onions
Yield: Serves 4–6
Ingredients: 1 large orange kumara, about 400 g/14 oz, peeled and cut into 1 cm (½ in) cubes; 2 cloves garlic, peeled and sliced; 12 sage leaves, torn in half; 1 medium leek, washed and finely sliced; 1 teaspoon cumin seeds; ¼ cup split red lentils, rinsed; 1 litre (2 pints) vegetable stock or water; 1 tablespoons balsamic vinegar; 3 tablespoons olive oil; 1 large red onion, finely sliced; 1 large handful chopped parsley; 1 large onion, finely diced; 80 g (2 ½ oz) butter

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

A World in My Kitchen

By Peter Gordon

Published 2003

About

Rich and earthy, this makes a hearty winter meal with lots of crusty bread.

Ingredients

80 g (2 ½ oz) butter
1 large onion, finely diced

Winter
Gluten-free
Soup
Vegetarian

Method

Melt butter in a deepish saucepan over a high heat until nut-brown and foamy. Add onion and cumin seeds. Cook 2–3 minutes, stirring to prevent burning. Add sage, leek, garlic and kumara and stir well. Add lentils and stock and bring to the boil. Simmer 30 minutes until lentils and kumara are tender.

While soup is cooking, heat oil in a small frying pan, add red onion and cook over a mod