Dave's Red Lentil and Kumara Soup

Source: General Principles from Alison Holst: Meals Without Meat

This has developed a little since I found it in one of Alison Holst's books. It's worth it's weight in gold. It is fast enough to whip up in less than half an hour, classy enough to serve to guests, and substantial enough to serve as lunch more or less unaided.

To Make 4 - 6 servings

You will need

• 1 cup Red Lentils (Must be red lentils for this recipe. Others take twice as long to cook)
• 1 litre Hot Water
• 45g Butter
• 2 Medium Onions, chopped
• 3 cloves of Garlic, finely chopped
• 250g Kumara, diced 1.5 cm
• 125g Pumpkin, diced 1.5 cm
• 1/2 teaspoon each of ground cumin, coriander and paprika
• 1.5 teaspoons Salt
• 1 teaspoon fresh ground Black Pepper
• 1 cup Frozen Peas
• 1 dessertspoon Sugar
• 2 tablespoons Sour Cream or Cream
• 2 tablespoons Cornflour (corn starch)

  Soak lentils in the hot water

  Fry onions, garlic and celery in butter until translucent. Add pumpkin and kumara, paprika, cumin, pepper and coriander, and cook 3-5 minutes longer.

  Add lentils and water and simmer for twenty minutes.

  Puree to desired texture.

  Add frozen peas and cook a minute or two longer.

  Combine cream and cornflour, and stir into soup. Add sugar and salt and stir in well.

  Serve with toast or focaccia or baguette or rolls

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