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Lentil Vegetable Soup with Yam Chips

Contributed by: Melinda

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.

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

  • 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

    Questions about this recipe?

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