Contributed by: Michael Abramson of M Vegetarian Recipes
Had a great dinner at The Bread Bar last night. Its one of the Amaya restaurant chain. One of our friends had an Indian style lentil soup. Here's my take on it...
Preheat oven to 350 F. Pierce sweet potatoes with a fork and bake for 50-60 minutes until soft.
Combine lentils, lemongrass, salt and 8 cups of water in a dutch oven and bring to a boil. Reduce heat to low, cover pot and cook for 15-20 minutes until lentils are very soft. Remove from heat. Remove and discard lemongrass.
Heat the oil in a pan over medium heat. Add onion, red pepper and carrots and saute about 15 minutes. Add ginger and garlic and continue to saute for 5 minutes. Add spices and saute an additional 3 minutes. Add to dutch oven with lentils.
When sweet potatoes are ready - peel and add flesh to dutch oven with lentils and vegetables.
Blend thoroughly with a hand-held immersion blender - or puree in batches in a blender.
Return to pot and add 1/2 Cup water and 1/4 Cup lemon juice.
Serve hot with a slice of lemon on the side.
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