Recipe by SUDHARAM
"This is a hearty soup of yellow lentils and sweet potatoes. Adjust the seasoning as you like with the jalapeno, and garnish with your choice of cilantro or green onions."
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1 1/2 cups
dry yellow lentils
2 1/2 cups
sweet potato, peeled and cut into 1-inch cubes
vegetable oil, divided
onion, finely chopped
tomato, finely chopped
fresh jalapeno peppers, seeded and finely diced
salt and freshly ground black pepper to taste
chopped fresh cilantro, for garnish
Though this takes several steps, the results are well worth it. We actually completed the recipe in less than an hour, and used a hand-blender instead of mashing the sweet potatoes & lentils. The flavors are perfect together-hearty, nutritious and spicy(but not too). One of the most delicious soups we have made from an allrecipes.com recipe. Thanks!
I doubled the recipe, added more turmeric, used fewer jalapeno peppers because I was afraid they'd add too much heat. Turned out really bland. I tossed in a bunch of garlic in oil from a jar and quite a lot of cinnamon--better but still bland. I felt I had to save this large amount of dhal so I dumped in maybe 1/4 cup of curry powder and it was edible but not really flavourful. We all ate it but won't make it again--looking for a more flavourful recipe or else maybe I'll use some adjustments from others' recipes.
The taste is great! I used yellow split peas for lack of yellow lentils, and that may be why I needed extra liquid in this! I'll be making this again!
I used a can of diced tomatoes with jalepeno peppers since I didn't have either ingredient and this worked out well. I also sauteed some garlic and ginger with the onions and added extra black and cayenne pepper. I blended all of the ingredients using an immersion blender (which is the best investment if you like to make soups and smoothies). Soup turned out wonderfully!
This one's definitely a keeper! I microwaved the sweet potato to save time and dishes and then just squeezed it out of its skin into the pot with the lentils before mashing. At the end I used vegetable broth instead of water (but only a little so that the dhal was very thick). I used LOTS of black pepper, and also some red pepper flakes. The cilantro leaves contribute a nice flavor.
Use a full bag of lentils. Cooked them a long time with Vegetable broth stock and 3 1/4 Tsp of Tumeric. Used three fresh chopped and seeded tomatoes and diced carrots. Followed the recommendations of 3 jalapenos (fresh) and 4 cloves of diced garlic. Microwaved two large sweet potatoes which I blended in by hand to the other ingredients. Also used 2 heaping tablespoons of Sambal Oelek (Huy-Fong foods), which brought a consistent low level of tasty spice. That has really become a favorite addition to most of the recipes I have tried lately. I kept putting water in the mixture to give it a more soupy consistency, but after 6 cups of water and 2 cups of veggie stock, it remained very thick like mashed potatoes. Still very good. I will make this again.
YUM! I have a big bowl of this right now and am really enjoying it. A few changes I made: 1) I used 2 sweet potatoes and microwaved them to save time and dishes. 2) I sauteed a ton of garlic in with the veggies - about 4 cloves worth! 3) I added a ton more pepper 4) I used a big bunch of fresh cilantro, chopped it up, and threw it in with the veggies 5) I omitted the tamarind (didn't have it!) 6) I only used 2 jalapenos 7) At the end I threw everything in the blender all together, so my soup is really creamy.
This is so delicious, nutritious, and simple. Thanks so much for sharing!
I thought this was very good, especially with some fresh cilantro. Next time, I will add more turmeric and another jalapeno.
* Percent Daily Values are based on a 2,000 calorie diet.
Yellow Dhal - Sweet Potato Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 212
** Calories from Fat: 46
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