Bisque Della Lenticchia Del Igname E Latticello
- Canola oil (enough to cover bottom of pot w/ 1/4 inch of oil)
- 2 T cumin seeds
- 1 T fenugreek seeds
- 2 thumb-sized branches of frech ginger, chopped
- 1 large yellow onion, chopped
- 5 medium-sized yams, cut into 1/2 inch cubes
- 3 1/2 cups red lentils
- 1 1/2 T tumeric powder
- 1 1/2 T paprika
- 18 cups hot water
- 2 T salt
- 1 quart buttermilk
- 1 bunch basil, chopped
- Lemon juice
- Heat oil in large pot over medium heat. Fry cumin and fenugreek until they darken a shade. Add ginger and onion to seeds, saute until onions become opaque. Add cubed yams; stir to cover with spices and oil. Add lentils, stir and saute 2 minutes. Add turmeric and paprika and stir. Add hot water, turn heat to high to bring to a boil, then lower to a simmer. Simmer for 20 minutes, then add salt and simmer for 5 more minutes. Remove from stove, puree, and pour into large serving bowl. Whisk buttermilk into bisque, sprinkle a little paprika on top for color and serve hot with finely chopped basil as garnish, lemon wedges for squeezing into individual bowls, and bread for dipping.
canola oil, cumin seeds, t, ginger, yellow onion, yams, red lentils, tumeric powder, t, water, t, buttermilk, basil, lemon juice
Taken from www.epicurious.com/recipes/member/views/bisque-della-lenticchia-del-igname-e-latticello-1260574 (may not work)