Wednesday, January 12, 2011

Winter Lentil Soup


This recipe is a must try!  We had it for the first time the other night and it was delicious!  Even if you don't think you will like lentils give it a try.  Please!  It is that good.  Also this was the first time I had cooked with kale.  Jake and I both love it and it will become a staple for greens in soups in the future.

It comes out of the magazine Real Simple, March 2006.  Guess I have been holding on to it for awhile.  The crossed out parts are the original recipe noted with how I changed things.

Winter Lentil Soup

4 leeks, white and light green parts only  1 medium onion (have you seen how much leeks cost?)
1 bunch kale
1 tablespoon olive oil
1 28-ounce can whole tomatoes, drained diced
6 cups water
2 sweet potatoes, peeled and cut into a 1/2-inch dice
1/2 cup brown lentils
1 tablespoon fresh thyme leaves 1/2 tablespoon dried
2 teaspoons kosher salt
1/4 teaspoon black pepper
12 fresh basil leaves (optional) 1/2 tablespoon dried
1/4 cup (1 oz) grated Parmesan (optional) (I forgot this - it is still in my fridge)


From these changes, I also halved the recipe.  I didn't want a ton of it if my girls wouldn't eat it.

Slice each leek in half lengthwise, then slice each half in 1/4-inch-thick half moons (about 2 cups). Place in a large bowl of cold water and swish to remove any grit. Drain and pat dry. Uh, just dice an onion.

Remove the stems from the kale.  Stack the leaves on top of one another and slice them crosswise into 1/2-inch-strips; you'll need 3 cups.

Heat the oil in saucepan over medium heat.  Add the leeks onion and cook for 3 minutes.

Add the tomatoes and cook, breaking them up with a spoon (I let someone else dice them for me), for 5 minutes.

Add the water and bring to a boil.  Stir in the kale, sweet potatoes, lentils, thyme, salt, pepper, and basil (if using).  Simmer until the lentils are tender, about 30 minutes.  Spoon into individual bowls.  Sprinkle with the Parmesan (if using).

"Tip from Real Simple magazine:  Basic brown lentils retain their shape better during cooking than pricer red and yellow lentils, so they are terrific for soups. You can substitute green lentils, which taste slightly peppery."

My girls ate this soup pretty good, which says it tastes pretty darn good.  Jake and I loved it.  I think however they were more excited about the Teddy-bear bread and filled up more on that, but that is okay.

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