Jewelled Yam and Red Lentil Soup (Vegetarian, Gluten Free)

Jewelled Yam and Red Lentil Soup (Serves 8-10)
Recipe by Suzanne Landry

2 cups uncooked red lentils (do not substitute with green)
1 cup chopped onion
3 cloves garlic, minced1 Tbs. expeller pressed oil
4 cups sweet potatoes – about 2 medium
2 bay leaves
10 cups water (divided)
2 tsp. sea salt
1 Tbs. curry
1Tbs. fresh ginger, minced

  1. Preheat oil, add onion and garlic.  Sauté for 2-3 minutes.
  2. Peel potatoes and slice them into sticks and then chop them into small pieces.
  3. To the garlic add lentils, potatoes, bay leaves, 6 cups of water, salt, and minced ginger.  Cover; bring to boil, then lower to medium heat.  Simmer for 40 minutes stirring occasionally.
  4. Add remaining water and curry.  Simmer again for 15 minutes.  Red lentils should be softened and dissolved by this time and sweet potatoes completely break down into a puree.  If not, continue to simmer until you a see a smooth consistency.  Adjust flavours for your own unique taste.
  5. Garnish with chopped scallions and serve.  This soup can be frozen up to 3 months.

*Note: I had to add water since the lentils kept on soaking up all the water.  This recipe also makes a great dhal if you let it stand and let the lentils soak up all the water.

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About fromroots2sky

Visual artist, background in psychology, mental/physical health & well-being; interests in life-skills, family & community. In pursuit for: WYSIWUG
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