Thursday, April 4, 2013

Gina's Delicious Kale, Lentil and Sweet Potato Soup

Will she like it? 
While looking for easy ways to use some vegetables I had on hand, I found a recipe for kale, lentil and sweet potato soup on the blog Eat Live Run.  While her version is great, I have formulated my own adaptation that I think is fabulous.

Gina's Kale, Lentil and Sweet Potato Soup
  • 1/2 cup red lentils
  • 10 diced baby carrots, peeled and small diced
  • 3/4 large onion, diced
  • 1 tsp garlic (garlic powder is fine in a pinch)
  • 4 stalks celery, diced
  • 1 bunch lacinato kale, torn
  • 1 sweet potato, peeled and chopped into small 1/4-1/2″ cubes 2 tsp olive oil
  • 2 cups chicken or vegetable stock 
  • Mrs. Bragg's Organic Sprinkle Seasoning to taste 
  • red pepper flakes to taste

Directions:
Heat the oil in a saute pan.  Once hot add the onion, celery, carrot and sweet potato and cook until softened.  Add the garlic and kale and continue cooking until kale wilts.

Transfer vegetables to a soup pot.  Add the lentils, seasoning and stock.  Bring to a boil, then reduce heat and simmer until lentils and sweet potatoes are tender and have absorbed most of the liquid.

I served this with a warmed baguette and bit of brie.  The sweet potatoes and lentils provide a hint of sweet, the kale provides texture and the red peppers add some heat.  This soup didn't need any salt or pepper.  It's a substantial dish.

But does the kid like it?  That's the million dollar question.

Call her Mikey....she likes it! 
She dug it!  She would pull a piece of onion or kale out of her mouth if it was too large.  Otherwise, she loved it, particularly the lentils and sweet potatoes.

This recipe took about 45 minutes to make, start to finish taking into account my remedial knife skills.  It freezes beautifully.



 
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