Step 1

Heat the oil in a large saucepan over medium heat. Add the spices and cook, stirring, for 1 minute or until fragrant, then add the onion and 1/2 tsp salt and cook, stirring, for 2-3 minutes until tender. Add the garlic and ginger, and cook for a further 30 seconds or until fragrant.

Step 2

Add kumara and capsicum, and cook for 1 minute, then add the lentils and stock. Bring to the boil, then reduce heat to medium-low and cook for 20 minutes or until kumara is tender and stoup thickens.

Step 3

Season to taste, then serve topped with yoghurt and mint