Yellow Dhal Sweet Potato Soup Recipes

SLOW-COOKER SWEET POTATO AND LENTIL SOUP

Steps:

• Combine the sweet potato, carrots, celery, leeks, lentils, ginger, 3/4 teaspoon curry powder and 1 teaspoon salt in a 4-to-6-quart slow cooker. Add 6 cups water and stir, then cover and cook on low, undisturbed, 8 hours.
• Stir the soup vigorously with a whisk to make a rough puree. Thin with hot water, if desired.
• Melt the butter in a small skillet over medium-high heat. Add the garlic and the remaining 1/4 teaspoon curry powder and cook until the curry powder is slightly toasted, about 1 minute. Stir the curry mixture into the soup and add the lemon juice, cilantro, and salt to taste. Serve with lemon wedges.

YELLOW SPLIT PEA DHAL

Steps:

• Rince split pea until water runs clear.
• Boil 1 litre of water, add cinnamon stick, turmeric, chilli pieces and 2 slices of ginger. Simmer for 30-45 minutes (check packaging of split pea for recommended cooking lengths.)
• Heat oil in frying pan and add cumin seed. Fry for 30 seconds and add onion, chilli (add aditional chilli here if required), ginger. Fry until onion is soft. Add garlic, coriander, garam masala and salt and fry for further two minutes. Add tomato plus 100ml water and allow to cook for 20-30 minutes.
• Add spice mix to split pea and stir though. Squeeze in lemon juice and serve topped with coriander leaf.
• Eat as a main with roti or as a side.

SWEET POTATO AND YELLOW PEPPER SOUP

Steps:

• Melt butter. Add potatoes, onion and yellow pepper; put lid on pan.
• Cook slowly till the potatoes start ot go mushy.
• Add stock and bring to the boil.
• Take of the heat, blitz and season.
• Put back on heat and add basil then serve.

YELLOW DHAL - SWEET POTATO SOUP

Steps:

• Rinse lentils under running water; drain. Place lentils, 2 1/2 cups water, and turmeric in a medium pot, and bring to a boil. Cover, reduce heat, and cook until lentils are tender, about 30 minutes.
• Meanwhile, place cubed sweet potato in a steamer over 1 inch of boiling water. Cover and cook until tender but still firm, about 15 minutes (time may vary depending on size of potato pieces). Once tender, mash sweet potato and lentils together; set aside.
• Heat the oil in a skillet over medium heat, and cook the onion until lightly browned. Stir in tomato, jalapenos, salt, and pepper, and continue cooking another 3 to 5 minutes. Place lentils, vegetables, and potatoes in a stockpot over medium heat. Stir in water as needed to attain desired consistency. Serve warm with cilantro or green onions.

EASY DHAL SOUP

Steps:

• In large saucepan, warm olive oil and add garlic and onion. Saute, stirring 2-3 minutes. Add turmeric, garam masala, chili powder, and cumin.
• Stir in tomatoes, lentils, lemon juice, vegetable stock, coconut milk, and bring to a boil.
• Reduce heat to low and simmer, uncovered, for 25-30 minutes or until lentils are tender.
• Serve warm. You can garnish with lemon slices and cilantro if desired. Also good with naan bread.

YELLOW DHAL - SWEET POTATO SOUP

Steps:

• Rinse lentils under running water; drain. Place lentils, 2 1/2 cups water, and turmeric in a medium pot, and bring to a boil. Cover, reduce heat, and cook until lentils are tender, about 30 minutes.
• Meanwhile, place cubed sweet potato in a steamer over 1 inch of boiling water. Cover and cook until tender but still firm, about 15 minutes (time may vary depending on size of potato pieces). Once tender, mash sweet potato and lentils together; set aside.
• Heat the oil in a skillet over medium heat, and cook the onion until lightly browned. Stir in tomato, jalapenos, salt, and pepper, and continue cooking another 3 to 5 minutes. Place lentils, vegetables, and potatoes in a stockpot over medium heat. Stir in water as needed to attain desired consistency. Serve warm with cilantro or green onions.

SPINACH, SWEET POTATO & LENTIL DHAL

Steps:

• Heat 1 tbsp sesame oil in a wide-based pan with a tight-fitting lid.
• Add 1 finely chopped red onion and cook over a low heat for 10 mins, stirring occasionally, until softened.
• Add 1 crushed garlic clove, a finely chopped thumb-sized piece of ginger and 1 finely chopped red chilli, cook for 1 min, then add 1½ tsp ground turmeric and 1½ tsp ground cumin and cook for 1 min more.
• Turn up the heat to medium, add 2 sweet potatoes, cut into even chunks, and stir everything together so the potato is coated in the spice mixture.
• Tip in 250g red split lentils, 600ml vegetable stock and some seasoning.
• Bring the liquid to the boil, then reduce the heat, cover and cook for 20 mins until the lentils are tender and the potato is just holding its shape.
• Taste and adjust the seasoning, then gently stir in the 80g spinach. Once wilted, top with the 4 diagonally sliced spring onions and ½ small pack torn basil leaves to serve.
• Alternatively, allow to cool completely, then divide between airtight containers and store in the fridge for a healthy lunchbox.