- Life & Style
- Books & TV
Lentil, Kumara and Watercress Soup
1 cup le puy or beluga lentils 3 tbsp olive oil 2 medium onions, diced 2 garlic cloves, crushed finely grated zest of 1 lemon 2 tbsp fresh ginger, grated 3 medium kumara / sweet potato (750g), peeled and diced 2 litres vegetable stock 2 tbsp soy sauce 1 tbsp honey 4 handfuls (100g) watercress leaves 3 tbsp lemon juice salt and ground black pepper, to taste
© Annabel Langbein Media
Boil lentils in unsalted water for 10 minutes. Drain and set aside.
Heat olive oil in a large pot and cook onions, garlic, lemon zest and ginger over a medium heat until onion is softened not browned (about 5 minutes). Add lentils, kumara / sweet potato, stock, soy sauce and honey. Cover and simmer until kumara / sweet potato is tender (about 25 minutes). Purée half the soup and return to pot. Just before serving, stir in watercress and lemon juice and season to taste.
Generic content for all other countries not on the list.
Get VIP offers and great foodie inspiration!