Soup Done ...... Okay?

So yesterday's recipe was an experiment with lentils. It was both

a success and a failure. My family enjoyed the flavors, but I slightly

overcooked the lentils and sweet potatoes, leading to a mushier

texture than I wanted. I take cooking for my family seriously.

Overcooking or undercooking can take all the joy out of a family

meal as the recipients try to swallow what their throats are rejecting

and search for kind words. And though last night's dinner

was not repulsive, it still hurts the cook when the grumbles start

or additives hit the table.

I'm excited to share with you the recipe from last night and my plans

to make it even better next time.

Keep reading to find out what's cooking!

Red Lentil & Kale Soup

Ingredients:

1 Onion-chopped

2 Carrots cut into 1/4 in. circles

1 tbsp. Olive Oil

1 tbsp Cumin

1 tbsp Turmeric

4 Sweet Potatoes peeled and cut into 1 in cubes

1 bag of Red Lentils (~2 1/2 c.)

8-10 c. Vegetable Broth (I prefer Better Than Bouillon & water)

5-6 c. Kale

1/2 c. Fresh Dill

4 tbsp. Lemon Juice

Red Pepper Flakes

Instructions:

1. Heat a large soup pot on medium on the stove. Add oil.

2. When the oil is heated, sauté onion and carrots for about 3 minutes.

3. Stir in cumin and turmeric.

4. Add sweet potatoes, lentils, and vegetable broth.

5. Bring to a boil, cover, and turn down to low.

6. Stir occasionally. Here, I cooked it for 25 minutes. Instead, cook for 18-20 minutes.

7. Checking the sweet potatoes and lentils until they are barely underdone.

8. Add kale, mix it into the soup, and cook for 4 more minutes.

9. Turn off stove. Stir well. Add dill and lemon juice. And mix again.

10. Ladle into soup bowls and shake a little red pepper flakes for an extra pop.

The green vegetable- Kale, can be easily swapped out for your favorite

leafy green such as spinach, collard greens, chard, etc. In addition,

if you're not a fan of sweet potatoes switch them out with other potatoes

or winter squash. I enjoy sweet

potatoes for their natural sweetness and the creaminess they add to soups.

The red lentils can be switched

out with green ones, too. They just aren't my favorite.

I thought about adding heavy cream or coconut milk as well, but the soup

ended up creamy enough with the overcooking.

I also served this with sandwich bread. My daughter was busy baking this weekend, so the man guy didn't get a chance to bake bread. :( Sad momma. But this would pair very well with a good sourdough.