Ingredients
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
Preparation
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.
