Curried Yam & Red Lentil Soup

Name: Curried Yam & Red Lentil Soup
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

AuthorJulie

Yields1 Serving

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

In 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.

Add 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.

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

Categorybeans, soup, vegetarian

Ingredients