Repost of a great soup African Lentil, Yam & Peanut Soup

[Guest guest]

African Lentil, Yam & Peanut Soup

 

3 small yams, peeled and thinly sliced

1 medium onion, sliced

5 cups of veggie broth

3/4 cup lentils (I use brown ones)

1/4 cup peanut butter

1/4 tsp. salt

1/4 tsp. cayenne pepper

dash of black pepper and a dash of red pepper flakes

2 Tblspn. cilantro, chopped

 

In a large pot combine yams, onion, lentils, broth, salt, pepper,

cayenne pepper, red pepper flakes and one cup of water. Bring to a boil,

cover and reduce heat and simmer for about 30 mins. Check to see if you

need to add a little water as it cooks.

With a slotted spoon remove yams, onions and some of the lentils and

place in blender or food processor and puree in batches.

Whisk the peanut butter into the remaining soup in pot until blended

and pour the pureed soup back into pot and stir to blend well. Reheat

stirring and season with additional spices to your taste. Garnish bowls

of soup with cilantro. Serves 5-6

 

 

 

 

 

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[Guest guest]

thank you thank you thank you thank you I ate this for 3 days straight and

loved it each and every time.

 

, Donnalilacflower <thelilacflower

wrote:

>

> African Lentil, Yam & Peanut Soup

>

> 3 small yams, peeled and thinly sliced

> 1 medium onion, sliced

> 5 cups of veggie broth

> 3/4 cup lentils (I use brown ones)

> 1/4 cup peanut butter

> 1/4 tsp. salt

> 1/4 tsp. cayenne pepper

> dash of black pepper and a dash of red pepper flakes

> 2 Tblspn. cilantro, chopped

>

> In a large pot combine yams, onion, lentils, broth, salt, pepper,

> cayenne pepper, red pepper flakes and one cup of water. Bring to a boil,

> cover and reduce heat and simmer for about 30 mins. Check to see if you

> need to add a little water as it cooks.

> With a slotted spoon remove yams, onions and some of the lentils and

> place in blender or food processor and puree in batches.

> Whisk the peanut butter into the remaining soup in pot until blended

> and pour the pureed soup back into pot and stir to blend well. Reheat

> stirring and season with additional spices to your taste. Garnish bowls

> of soup with cilantro. Serves 5-6

>

>

>

>

>

>

______________________________\

____

> Be a better friend, newshound, and

> know-it-all with Mobile. Try it now.

http://mobile./;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ

>

[Guest guest]

It sure sou8nds delicious.

I can also eat a good soup for 3 days and also spaghetti, chili or lasagna.

 

Ani

[Guest guest]

You're welcome.  There are so many good recipes in the files, I try to

repost a few now and then.

Donna

 

 

Barn's burnt down .......

now I can see the moon.

Source:  Masahide 1657 - 1723

 

 

--- On Sat, 4/25/09, lisadelaplace <ldelaplace wrote:

 

lisadelaplace <ldelaplace

Re: Repost of a great soup African Lentil, Yam &

Peanut Soup

 

Saturday, April 25, 2009, 2:58 PM

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

thank you thank you thank you thank you I ate this for 3 days straight

and loved it each and every time.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

[Guest guest]

Here's another...from Nigeria.

 

Nigerian Peanut Soup

 

 

INGREDIENTS:

 

* Vegetable Stock: 4 Cups

* Onion, chopped: 1 large

* Rice (white or brown) cooked: 1 Cup

* Chili, hot, fresh, seeded and chopped: 1

* Red Bell Pepper, seeded and chopped: 1

* Peanuts, roasted/salted: 1 Cup

* Okra, fresh, cut into 1/4 " rings: 1 Cup

* Salt/Pepper to taste

 

METHOD:

 

1. In large saucepan over high heat, bring 3 cups of stock and the

onion to a boil. Then reduce heat to low and simmer until the onion is

tender, about 15 minutes. Add the cooked rice, chili, bell pepper, and

bring to boil. Reduce heat to a simmer and cook for 10 minutes.

2. Meanwhile, back at the ranch, purée 1 cup stock and 3/4 cup of

peanuts in a food processor. Stir the puree into the soup in the

saucepan and continue cooking for 10 minutes longer. Chop the remaining

peanuts and put aside for a garnish.

3. Boil the okra until tender, about 5 minutes. Drain thoroughly,

incl. as much of the booger slim as possible, unless you like

peanut-booger slim soup. Add the okra to the soup, stir and remove from

the heat. Season to taste with salt and pepper, sprinkle chopped

peanuts on individually served bowls.

4. This soup tastes even stronger the next day after refrigeration.