Fiery Red Lentil Yam Soup
This tasty HOT soup can be made with yams or sweet potatoes or potatoes. Increase the heat by adding more of the fiery spice blend of your choice.
Ingredients
Select your favourite Monsoon Coast fiery blend
- 2 – 5 tsp Ethiopian Berbere or
- 2 – 5 tsp Monsoon Coast Adobo Seco or
- 2 – 5 tsp Jamaican Jerk Rub or
- 2 – 5 tsp Durban Curry or
- 2 – 5 tsp Goan Vindaloo
- 2 tbsp olive oil
- 2 medium Onions chopped
- 2 tbsp Ginger minced
- 2 tbsp Garlic minced
- 2 tbsp tomato paste
- 2 cups Red Lentils Washed well and drained
- 3 cups Yams cubed
- 4 whole Carrots grated
- 7 cups Stock (veggie or chicken)
- Salt to taste
Instructions
- Sauté onions in the olive oil until onions are translucent (about 10 minutes).2 medium Onions, 2 tbsp olive oil
- Add garlic and ginger. Sauté for 2 minutes.2 tbsp Ginger, 2 tbsp Garlic
- Add the hot Monsoon Coast Spice of your choice and Sauté for 2 minutes.2 – 5 tsp Ethiopian Berbere, 2 – 5 tsp Monsoon Coast Adobo Seco, 2 – 5 tsp Jamaican Jerk Rub, 2 – 5 tsp Durban Curry, 2 – 5 tsp Goan Vindaloo
- Add the tomato paste. Cook 2 minutes.2 tbsp tomato paste
- Add the lentils, yams, carrots, stock and salt.2 cups Red Lentils, 3 cups Yams, 4 whole Carrots, 7 cups Stock, Salt
- Bring to a boil. Lower heat to a simmer. Cover and simmer the soup for about 45 minutes until everything is soft and starting to meld together.
- Adjust seasoning. Process or blend the soup to make smooth. add more water if it gets too thick.
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