Creamy Red Lentil, Kūmara & Coconut Soup

• While the veggies are roasting, thinly slice onion
(see ingredients). Finely chop garlic. 
• Zest lemon to get a generous pinch, then slice 
into wedges. 
• Rinse red lentils. 

• In a large saucepan, heat a drizzle of olive oil
over medium-high heat. Cook onion, stirring, 
until softened, 3-4 minutes. 
• Add mild North Indian spice blend, tomato 
paste and half the garlic and stir until fragrant, 
1 minute. 
• Add red lentils, the water, coconut milk and 
vegetable stock powder and stir to combine. 
• Bring to a simmer, then cover with a lid and 
cook, stirring occasionally, until the lentils are 
soft, 20-22 minutes.

• When the soup has 10 minutes remaining, 
combine the remaining garlic, a generous drizzle 
of olive oil and a pinch of salt and pepper in a 
small bowl. 
• Slice mini flour tortillas (see ingredients) into 
3cm-thick strips. 
• Place tortilla strips in a single layer on a second 
lined oven tray and drizzle or brush with the 
garlic oil. Bake until golden, 8-10 minutes. 

• Add the roasted veggies to the soup, stirring, 
until well combined.
• Add lemon zest and a generous squeeze of 
lemon juice. Season to taste.