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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. 1 shallot, minced
  2. 2 large cloves garlic, minced
  3. 2-3 tbl or more fresh ginger, grated
  4. 2 tsp thai red curry paste
  5. 1 large stalk celery, diced
  6. 4 large carrots, sliced
  7. 1 medium yam, cut in half
  8. 1 cup french green lentils
  9. 4-6 cups vegetable broth or chicken broth
  10. 1/2 cup minced green onions
  11. 1/2 cup minced fresh cilantro
  12. Olive Oil
  13. Tabasco or other hot sauce

How to make it

  1. For chips, preheat oven to 250º
  2. Peel one yam half and slice 1/8 in. thick slices using a mandoline or very sharp knife
  3. 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
  4. Place baking sheets into preheated oven and cook turning once or twice until crisp - about 1 1/4 - 1 1/2 hours.
  5. Heat a soup pot over medium heat and add about 1 tbl olive oil
  6. Sauté shallot, ginger, carrot and celery until softened
  7. Add curry paste and stir to coat vegetables
  8. Add garlic and lentils and cook about 1 minute
  9. Add broth and allow to come to the boil
  10. Meanwhile, peel half the yam and dice
  11. Add diced yams to boiling soup, reduce heat to simmer and cook until lentils are tender - about 35-45 minutes
  12. When lentils are tender, turn off heat and remove about 1/3 of soup to a blender or food processor
  13. Process until smooth and return to pot
  14. Stir and reheat to desired temperature
  15. Taste to adjust seasonings (I don't usually add anything)
  16. Turn off heat and stir in green onion and cilantro
  17. Serve with tabasco sauce and yam chips on the side

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