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A Simple & Nourishing Yam Lentil Soup

1,661 views · Published 16 January 2012 · 4:34 · Indexed 4 October 2026

Channel: Anita Goa · 2012 · Howto & Style

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i was taking a video hiatus for January but after eating this soup today i had to share it with you :-) 

this recipe is inspired from the cookbook:
The Modern Ayurvedic Cookbook by Amrita Sondhi 
the recipes that inspired my recipe are:
Yummy Yam soup page 118 & Quick & Easy Red Masoor Dal page 156 

Anita's Simple & Nourishing Yam Lentil Soup Recipe:
(use organic ingredients if/when possible)

1 cup red lentils (dried, no need to soak, these can be found at indian stores/asian stores/health food stores/whole foods. either in loose weight or packaged)
3 cups water (3 cubes of vegetable bouillon - i use the brand Rapunzels vegan vegetable bouillon with sea salt. if you can't find this use regular bouillon powder instead and add salt*)
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- in one bowl add:
1 diced onion (i use red onion, but fine to use yellow onion)
1-2 tbsp grated ginger (depending on how spicy you want it)
2-3 finely diced garlic cloves (if they are small use 3 if they are big use 2)
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- in a second bowl add:
1/2 tsp turmeric powder 
1/2 tsp corriander powerder 
1 cinnamon stick
2 tsp cumin seeds
4 whole pepper corns
2 cloves
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*salt to taste (since i used bouillon that contained salt i did not add salt to the soup, it's salty enough for me, but you might want it)
1-2 yam (i used a huge one from the farmer's market. if they are small use two. i cut them in half lengthwise so they bake faster. put aluminium foil on top as they bake)
1 handful of fresh cilantro + some extra for garnish
1/2 lemon for garnish 

Directions:

[bake the yams with skin on @ 450 degrees farenheit for approximately 25-35 minutes, until they are soft. let them cool down, take the skin off and have them ready before you start preparing the soup ALSO (very important in indian cooking) CHOP and PREPARE ALL the ingredients first so you have them ready at your side]

Here are the steps i used:

1. warm up 1 tbsp of olive oil in a casserole. while the olive oil warms up put the cumin seeds in the palm of your left hand and grind them with your right thumb. this will release the flavor :-) then put the seeds in the oil until they are light brown (it goes fast!)
2. add onions, garlic, ginger - when the onions are brown 
3. add the spices: turmeric, corriander, cinnamon stick, whole peppers, cloves - stir it and smell the beautiful aroma from the spices. after a few minutes 
4. add the red lentil and water plus the bouillon - stir it all and let it start the cooking on medium heat. while this happens 
5. in a blender puree the yams with the cilantro add as much water as you need to blend it. (if you have a vitamix this is pretty easy if you don't you might need more water to puree). when this is pureed 
6. add the puree to the soup and blend it all together. 
7. let the soup cook for a good 30- 45 minutes, until you see the lentils have dissolved, add water if you need to, as well as salt. the longer it cooks on low heat the better all the spices come together. 

the soup taste amazing the first day, but even better the next day. 

hope you enjoy this soup as much as i did. of course, add/decrease the amounts according to liking. the first time around you might not know, but the second time around you will. 

let me know how you like it or if you have any questions!
namaste,
a :-)

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