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Lentil Vegetable Soup with Yam Chips
I like this very thick, so I use the 4 cups of broth. If you want
a soupier soup, use 6 cups. If you use a different lentil, such as the
brown lentils, they do not take as long to cook. You can increase
the curry paste to 1 Tablespoon or more, but if you aren't familiar with
the heat, try 2 tsp first.
Use as much ginger as you can take. I add more when I reheat before
serving.
What you need
- 1 shallot, minced
- 2 large cloves garlic, minced
- 2-3 tbl or more fresh ginger, grated
- 2 tsp thai red curry paste
- 1 large stalk celery, diced
- 4 large carrots, sliced
- 1 medium yam, cut in half
- 1 cup french green lentils
- 4-6 cups vegetable broth or chicken broth
- 1/2 cup minced green onions
- 1/2 cup minced fresh cilantro
- Olive Oil
- Tabasco or other hot sauce
How to make it
- For chips, preheat oven to 250º
- Peel one yam half and slice 1/8 in. thick slices using a
mandoline or very sharp knife
- Brush olive oil onto a baking sheet (you may need two) and
place yam slices in a single layer, turning over to coat both
sides with oil
- Place baking sheets into preheated oven and cook turning once
or twice until crisp - about 1 1/4 - 1 1/2 hours.
- Heat a soup pot over medium heat and add about 1 tbl olive oil
- Sauté shallot, ginger, carrot and celery until softened
- Add curry paste and stir to coat vegetables
- Add garlic and lentils and cook about 1 minute
- Add broth and allow to come to the boil
- Meanwhile, peel half the yam and dice
- Add diced yams to boiling soup, reduce heat to simmer and cook
until lentils are tender - about 35-45 minutes
- When lentils are tender, turn off heat and remove about 1/3 of
soup to a blender or food processor
- Process until smooth and return to pot
- Stir and reheat to desired temperature
- Taste to adjust seasonings (I don't usually add
anything)
- Turn off heat and stir in green onion and cilantro
- Serve with tabasco sauce and yam chips on the side
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