Kumara, Porcini and Red Lentil Soup with Cheddar


Preparation info

  • Serves


    • Difficulty


Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

  • About

I devised this soup recently when faced with one of those ‘I wonder what’s in the cupboard’ meals. Not everyone has a packet of dried porcini in their cupboard, but if you do buy some, remember they keep for up to twelve months in an airtight jar away from sunlight.


  • 1 onion, peeled and sliced
  • 1 teaspoon fresh rosemary, finely chopped
  • 4 cloves garlic, peeled and sliced
  • 2 tablespoons extra virgin olive oil
  • 1 large kumara about 400 g/14 oz, peeled and diced
  • 1.5 litres (3 ¼ pints) vegetable stock or water
  • ½ cup dried red lentils
  • ¼ cup dried porcini
  • 100 g grated cheddar or parmesan or pecorino


    Fry onion, rosemary and garlic in olive oil until golden, then add kumara. Fry 1 minute and add stock. Bring to the boil and add lentils and porcini. Bring back to the boil and stir to prevent lentils sticking to the bottom. Cover and simmer until kumara is tender. Check seasoning. To serve, ladle into bowls and scatter the cheese on generously.