Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oil in pan, add onion, coriander and cumin; cook, stirring, until onion is soft. add kumara, lentils, water and crumbled stock cubes. bring to the boil and simmer, covered, for about 30 minutes or until kumara is tender. blend soup, in batches, until pureed. return to pan, stir over heat until heat until hot. stir in soy sauce. serve with a dollop of sour cream or yoghurt. cheers, doreen. doreen randal, wanganui, new zealand.

Target recipe: in a 6-quart heavy bottom pot, heat the oil over medium heat. stir in the onion, reduce the heat and cook for a few minutes without burning the onion. add the garlic, ginger root, jalapeno, curry, cinnamon, cumin and bay leaves and cook, stirring for 2 more minutes. add the lentils and broth; bring to a boil. cover, reduce the heat and cook at a gentle boil for 45 minutes or until the lentils are cooked. remove and discard the bay leaves. stir in the cilantro, lemon juice and chutney. season with salt and freshly ground pepper. just before serving, reheat the soup; if the soup is thicker than you like, thin it with more broth. garnish the soup with dollops of sour cream or yogurt.