Lemony Lentil-Kale Soup with Sweet Potatoes
From Milk Street January-February 2020
Mince the stems and roughly chop the leaves of 1 bunch cilantro; set aside.
In a large pot over medium, heat 1/4 cup extra-virgin olive oil until shimmering. Add 2 medium yellow onions( chopped) and 1 teaspoon kosher salt, then cook, stirring occasionally, until lightly browned, 7 to 9 minutes. Add 6 medium garlic cloves ( chopped), the cilantro stems, 2 teaspoons ground coriander and 4 2-inch strips lemon zest. Cook, stirring, until the mixture is fragrant and browned, about 1 minute. Stir in 1 cup brown lentils, then add 7 cups water and 1/2 teaspoon each salt and ground black pepper. Bring to a boil over medium-high, stirring occasionally. Stir in 1 pound sweet potato ( peeled and cut into 1-inch chunks), reduce to medium and cook uncovered, stirring occasionally while maintaining a simmer, until the lentils and potatoes are tender but still hold their shape, about 20 minutes. Add a 5-ounce bag baby kale and 1/4 cup lemon juice, then cook, stirring, until the kale is wilted, 1 to 2 minutes. Taste and season with salt and pepper. Off heat, remove and discard the lemon zest, then stir in the cilantro leaves.
Making the soup took less time than it took to type the recipe.
With Winter Solstice, Christmas, Boxing Day and so on this week I want to wish everyone Happy Holidays! Celebrate with something delicious.
From Milk Street January-February 2020
Mince the stems and roughly chop the leaves of 1 bunch cilantro; set aside.
In a large pot over medium, heat 1/4 cup extra-virgin olive oil until shimmering. Add 2 medium yellow onions( chopped) and 1 teaspoon kosher salt, then cook, stirring occasionally, until lightly browned, 7 to 9 minutes. Add 6 medium garlic cloves ( chopped), the cilantro stems, 2 teaspoons ground coriander and 4 2-inch strips lemon zest. Cook, stirring, until the mixture is fragrant and browned, about 1 minute. Stir in 1 cup brown lentils, then add 7 cups water and 1/2 teaspoon each salt and ground black pepper. Bring to a boil over medium-high, stirring occasionally. Stir in 1 pound sweet potato ( peeled and cut into 1-inch chunks), reduce to medium and cook uncovered, stirring occasionally while maintaining a simmer, until the lentils and potatoes are tender but still hold their shape, about 20 minutes. Add a 5-ounce bag baby kale and 1/4 cup lemon juice, then cook, stirring, until the kale is wilted, 1 to 2 minutes. Taste and season with salt and pepper. Off heat, remove and discard the lemon zest, then stir in the cilantro leaves.
Making the soup took less time than it took to type the recipe.
With Winter Solstice, Christmas, Boxing Day and so on this week I want to wish everyone Happy Holidays! Celebrate with something delicious.