• In a large pot, melt the coconut oil over a moderate heat and add the onion. Saute for 2 minutes.
• Add the garlic and ginger and saute for another minute.
• Add the sweet potato, spices and seasoning and stir-fry for 2-3 minutes.
• Add the stock or broth and lentils and bring to a rolling simmer for 10-15 mins or until the lentils have softened.
• Add the lemon zest, tear the kale from the stems and add to the soup with the coconut milk. Heat for a couple of minutes to wilt the kale.
• Stir through the lemon juice. Taste and adjust the seasoning if necessary.

Thermomix Instructions

• Add the onion (quartered), garlic and ginger (sliced into thin coins) and chop 5 seconds, speed 5. Add the coconut oil and saute 3 minutes, 100 degrees, speed 1, MC off.
• Add the sweet potato (cubed), spices and seasoning and saute 3 minutes, 100 degrees, speed 1, MC on. (If you plan to puree this soup at the end, you can chop 5 seconds, speed 5 before sauteeing.)
• Add the stock or broth and lentils and bring to a rolling simmer, 15 minutes, 100 degrees, speed 1, MC on, or until the lentils have softened.
• In the final few minutes, through the hole in the lid, add the lemon zest, tear the kale from the stems and add to the soup with the coconut milk.
• Remove the lid and stir through the lemon juice. Taste and adjust the seasoning if necessary.
• If you would like a smooth soup, puree 30 seconds, speed 9, MC on.

Serve

• With optional cashews, coriander leaves and chilli flakes.
• This is pictured with the sourdough starter flatbread recipe.

Make-ahead

• Re-heat in a pot over a low heat until just hot.

Store

• Store in an airtight container in the fridge or freezer.