Lentil, Sweet Potato and Spinach Soup

Lentil, Sweet Potato and Spinach Soup

Since I started this little blog,  I wanted to learn more about soups and expand from my soupy routine (butternut squash, lentil, and white bean were my soupy norm). Since October of 2009, I have made a matzoh ball soup, a sweet potato/cranberry soup, and even a hummus soup (hooray for soupy); but despite the various new soups that I never thought I would create there are always the classics that I miss having on a regular basis. Low and behold, a rainy, dreary day hit NYC and all I wanted was a classic lentil soup. I added in some curry, sweet potatoes and peanut butter (yep, I said pb!) to change up some of the flavors (only slightly). The classic staples (bay leaves, carrots, onions, garlic, and of course lentil) was also used to create this old favorite. Sometimes an oldy, but a goodie is just enough. Enjoy!

Lentil, Sweet Potato and Spinach Soup
Ingredients:
6 cups of water
2 cups of dry lentils
1 teaspoon of chopped garlic
1 whole sweet potato, chopped up
1 yellow onion, chopped up
bunch of carrots, cut up
1 tablespoon of smooth organic peanut butter (optional)
5-8 whole bay leaves
bunch of spinach
pinch of cumin
pinch of curry
pinch of pepper
pinch of sea salt

Directions:
Let the dry beans soak for a 2-3 hours before you start the soup. When ready to cook, pour the water in a pot, let boil and add the onions and garlic. Add the lentils, peanut butter, and bay leaves when the water comes to a steady boil. Cover the pot and cut up the potatoes and carrots. Let the lentils cook for an hour or so, checking on it periodically (adding water is common). Then add the potatoes and carrots, along with various seasonings (curry, salt, pepper and cumin) and cover. Make sure to taste as go and let cook for about another 45 minutes to an hour. Turn off the flame and place a bunch of fresh spinach on the bottom of a bowl, pour in the soup and enjoy!

How have you made lentil soup?

Seriously Soupy Serena

Lentil Apricot Soup with Roasted Kale

 Lentil Apricot Soup with Roasted Kale

Lentil soup has been done before and that is by no means a bad thing! I love this savory and complex bean-soup, but I have made it zillions of times (yes, zillions) with the same-old recipe (carrots, lentils, celery, spinach, and various spices) that I know so well I could even make in my sleep. Not that I don't love that comforting and super simple combination, but I wanted to mix things up a bit and try a new variation on this classic little soupy. Assessing my inventory, I had some dried apricots that I thought would be a nice pairing for its complex sweet and tart-like taste and I have never cooked with apricots before, so why not now? I also thought kale would be a good choice and opted to roast it to add a rich and garlicly taste, along with some standard items (carrots, celery, onions, and spices) to complete the soup. I had NO idea how this was going to taste, or even if this medley was going to work, but when creating your own soups you have to stick to your gut (even when other people aka Lonnie Feldman are telling you it's a weird idea) and I couldn't have been happier with the result. I was actually a little surprised at how well the flavors blended—slightly sweet, a little kick from the cumin and bay leaves, and a hearty texture. As a reached for my second bowl (It was THAT good), I realized that the only thing that changed was the addition of two ingredients (roasted kale and apricots), but this significantly altered the soup and has me re-thinking ways to prepare lentil soup, and not-so-much about the traditional way that I used to clutch onto. It's good to remember that with soups you can have one main ingredient (lentils), but vary it up in many different ways (kale, apricots, and maybe beets for next time?) that creates a new twist on an old fav. This soup definitely reminded me of this simple concept and one that I think will really expand my (and your) soupy recipe portfolio. Check out this twist on the lentil soup and I hope you enjoy it as much as I did:

Lentil Apricot Soup with Roasted Kale
Ingredients:
1 bag of dry lentils
3-4 cups of water
1 yellow onion, chopped up
1/2 of a garlic clove, chopped up
2 tablespoons of olive oil
3-4 stalks of kale
1/2 bag of dried apricots, cut up into small squares
bunch of baby carrots (10 or so), cut up into small squares
1 stalk of celery, chopped up
8-10 bay leaves
pinch of sea salt
pinch of pepper
pinch of cumin

Directions:
Pre-heat the oven to 350 degrees (for the kale). Meanwhile, fill a pot with approximately 3-4 cups of water and let boil. While that is boiling, chop up the onions and garlic and add it to the pot, along with the bay leaves. Cover the pot and start the kale prep. Pull 2-3 stalks of kale off the bunch and place them on a piece of aluminum foil or a baking sheet/pan. Add the olive oil, salt and pepper to the kale, cover and let cook in the oven for 15 minutes (or until soft) checking on it periodically.  Rinse off the lentils and add them to the pot, along with the celery, carrots, cumin, salt, and pepper and let cook for 20 minutes. While cooking, cut up the apricots it teeny tiny squares. This part took a little longer than I anticipated and I probably could have had even smaller apricot segments, but you'll know when you can't chop no longer.:) Add the kale to the pot and cut it into smaller segments (if necessary), but do be careful, it will be hot! Let cook for another 15-20 minutes, making sure to watch your water (adding more, if necessary) and tasting the soup to see if anything else needs to be added. Lower flame, pour into a bowl, and enjoy!

How do you make your lentil soup?
Seriously Soupy Serena