1 Tbsp Rice Bran Oil
1 Lg Onion (red or brown)
2-3 Lg Carrots, peeled and grated
1-2 Stalks of Celery (or 1 Lg Celeriac Bulb), chopped
1 Tsp Coriander
1 Tsp Ground Cumin (adjust for taste)
1 3/4 Cups Lentils (I used red lentils)
2 Lg Kumara (or sweet potato), diced
6-7 Cups Stock (beef, chicken, or veggie)
1 Cup Cream
*Salt and Pepper
*Amounts vary to individual tastes.
First, in a large stockpot, lightly sauté the onion and celery/celeriac until the onions begin to soften and go clear.
Next, add cumin and coriander and cook just long enough to bring out the aromas of the spices (about 1-2 minutes).
Now, add the stock, grated carrot, diced kumara and lentils to the sautéed mixture to your stockpot on the stovetop, or combine it all in a crock-pot.
For the stovetop method, bring the contents of your pot to a boil, then reduce to medium heat and leave covered to cook for approximately 20 minutes, stirring occasionally to keep lentils from sticking to the bottom.
For the crock-pot method, cook on low for 6-8 hours or on high for 4 hours.
Now, approximately 30 minutes before ready to serve, puree the soup carefully using an immersion/stick blender.
And lastly, add the cream, salt & pepper to taste.
Thank you Heather for your contribution to NuKiwiKitchen! Much appreciated – this will become a regular in our house now as well. Also, this is a great vegan/vegetarian meal if you use veggie stock.