Name: Roast kumara, capsicum and lentil soup
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 8
Ingredients: 2 kumara, peeled, cut into chunks; 1/4 cup olive oil; 2 red capsicums, seeded, cut into chunks; 4 roma tomatoes, halved; 1 red onion, roughly chopped; 2 clove garlic, peeled; 1 1/2 litre vegetable stock or water; 400 gram can lentils, drained, rinsed; yoghurt, basil leaves, crusty bread, to serve

Ingredients

2 kumara, peeled, cut into chunks

1/4 cup olive oil

2 red capsicums, seeded, cut into chunks

4 roma tomatoes, halved

1 red onion, roughly chopped

2 clove garlic, peeled

1 1/2 litre vegetable stock or water

400 gram can lentils, drained, rinsed

yoghurt, basil leaves, crusty bread, to serve

Method

1.Preheat oven to moderate, 180°C.

2.Toss kumara in a baking dish with half the oil. Season to taste. Bake, 15 minutes.

3.Add capsicum, tomatoes, onion and garlic cloves. Toss with remaining oil and bake for a further 15-20 minutes. Transfer mixture to a large saucepan.

4.Add stock. Bring to the boil on high. Reduce heat to low and simmer, covered, for 15 minutes.

5.Purée using a hand blender or food processor. Stir lentils through. Reheat. Serve with a dollop of yoghurt, basil leaves and crusty bread, if you like.

Women's Weekly Food

Ingredients

Method

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