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Day 2: Curried Yam & Red Lentil Soup

Not the best start to my year, is it? But this is what happens in real life.. some days you get to ditch your husband and 2 year old and go play grown up at JAROblue for a couple hours while your friend is in town from St. Louis.

Fortunately I already made that curried yam & red lentil soup, which Mike and Willem are devouring now with some chewy, crusty bread I baked this morning. The no-knead stuff, naturally, which I will post again someday when this site is properly up and running.

As I mentioned yesterday, Nigel Slater intended this soup to be made with a fresh pumpkin, flavored with chilies and turmeric, and topped with onions sauteed with a few more chilies. His photo is astronomically more appealing than mine, but this is what I’ve got. For the next few months, the fact that it’s pitch-dark at dinnertime is not going to bode well with my need to photograph food.

Curried Yam & Red Lentil Soup

Recipe link

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January 3, 2008

Ingredients

Canola or olive oil, for cooking with

1 onion, chopped

a few cloves of garlic, smushed

a good grating of fresh ginger

2 handfuls of dried red lentils

1 medium yam, peeled and cut into chunks

1 small spoonful of curry paste - powder would work too

salt

a few glugs of half & half

Directions

1In a medium pot, saute the onion, garlic and ginger in a drizzle of oil for a few minutes, until the onion softens. Add the lentils, yam, curry paste, salt to taste and about 1 1/2 litres of water (that's 6 cups), or chicken or vegetable stock. Bring to a boil, then turn the heat down, cover and simmer for half an hour or so, until the yam chunks are very tender.

2Add as much half & half (or 2%, or evaporated milk, or even heavy cream) as you like, and use a hand-held immersion blender right in the pot to puree it. Taste and adjust seasonings if it needs it.

3 Serve right away, or keep it in the fridge (or the barbeque) for up to a week to reheat when you want it.

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3 comments on “Day 2: Curried Yam & Red Lentil Soup

  1. Dana
    January 4, 2008 at 3:13 pm

    Sorry about the “hiccup” in your blog, but oh so grateful to have noshed with you. We will do dinner in next time, promise!

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