Sunday, November 16, 2014

Red Lentil Soup

5 shallots, thinly sliced
5 cloves garlic, minced
1 medium yellow onion, chopped
2 tbsp fresh ginger
1 tbsp kosher salt
2 tsp coarse black pepper
1 tbsp extra virgin olive oil
1/2 tbsp cumin
1/2 tbsp curry
1/2 tbsp turmeric
1 1/2 cups red lentils 
3 small sweet potato yams, peeled and chopped 
2 Yukon gold potatoes, peeled and chopped
3 cups vegetable broth
1/4 cup rice vinegar
3 cups water
*Leben yogurt and Fresh Parsley for serving

1) Sauté the shallots, garlic, onion, ginger, salt, pepper, and olive oil in a large pot until lightly browned. 
2) add cumin, curry, turmeric and lentils. Toss lentils in for 1 minute. 
3) add sweet potatoes and Yukon potatoes. Cover with vegetable broth, vinegar, and water. Bring to a boil and let soup simmer for 25- 30 minutes.
4) let soup cool, then puree with a hand blender. Add leben yogurt and fresh parsley before serving to each bowl.

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