New Zealand Woman’s Weekly




1 leek, white part only

3 Brussels sprouts,

finely chopped

1-2 tsp parsley oil (see

note) or rice bran oil

1.2kg orange kumara

2 garlic cloves, minced

3 cups vegetable stock or

use filtered water instead

4 cups filtered water

½ cup dried red split lentils

½ tsp quality sea salt,

or to taste

1 Wash the leek and ensure you remove any dirt from the upper layers, then finely chop. In a large, deep saucepan, sauté the leek and Brussels sprouts in 1 teaspoon of oil for 2 minutes.

2 Peel and chop the kumara, then add them to the saucepan along with the garlic and a splash more oil. Sauté for another 5 minutes, then add the stock and water. Cover and bring to the boil.

3 Prepare the lentils by rinsing them thoroughly in a large bowl of water, then drain them and remove any discoloure­d ones.

4 Add lentils to the saucepan, then cover and simmer for 25-30 minutes, adding another cup of water if necessary. Season with salt (add a little extra if you are using water instead of stock). Remove the saucepan from heat and allow the soup to cool for 5-10 minutes. Using a blender or food processor, blend the soup in batches to make it smooth. Add another ½ cup or more of water if necessary.

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