Day 2: Curried Yam & Red Lentil Soup

Yam+Lentil+Soup Day 2: Curried Yam & Red Lentil SoupNot 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

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.

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January 03 2008 08:41 am | beans and freezable and soup and vegetarian

3 Responses to “Day 2: Curried Yam & Red Lentil Soup”

  1. Dana on 04 Jan 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!

  2. dinner with Julie » Day 102: Curried Lentil & Sweet Potato Soup and Chipotle Peanut Pork Chili on 12 Apr 2008 at 6:47 am #

    [...] the jars on my shelf contains tiny orange lentils, which I hardly ever use but reminded me of the soup I made way back on day 2. So I chopped and sauteed the usual onion-garlic-ginger trio in a little canola oil until it [...]

  3. Day 307: Black Currant Popsicle — dinner with Juliedinner with Julie » Day 307: Black Currant Popsicle on 02 Nov 2008 at 9:13 pm #

    [...] and watery and acidic and typically make me feel hungry. At dinnertime I pulled out a container of yam and lentil soup (it has been in there longer than I thought) and Mike made W a grilled cheese sandwich. Mike ate [...]

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