Lentil Soup with Yam and Kale
Adapted from (Cocao and Coriander Nico’s Tiny Kitchen) where you will find many wonderful earthy/hearty recipes especially for the taste buds of the Northwest with a Mediterranean touch.
I absolutely LOVE Yams, especially in the fall. They satisfy my sweet tooth. Fortunately they are also filled with awesome nutrition so I try to use them in as many ways as I can. If you are a fan of adding a touch of sweetness to your dishes you will like this soup.
- 4 cloves garlic, minced
- 3 stalk celery, thinly sliced
- 2 onions, 1/4" dice
- 2 large yams
- 1 tsp sea salt
- 1 28 oz can diced tomatoes (or crushed)
- 2 tsp paprika
- 1 tsp turmeric
- 2 tsp basil
- pinch cinnamon
- pinch cayenne
- 3-4 sprigs thyme, tied together in kitchen twine so that they can be removed easily at the end of cooking
- 4 cups vegetable stock or water
- 2 cups green lentils
- 1 can cannelli or white beans (rinsed)
- 1 bunch kale, without stems, torn into bite sized pieces
In a heavy bottomed saucepan, sauté garlic and celery until soft, add onion and continue to sauté until translucent, add yam and continue to sauté until soft. Add tomatoes, paprika, turmeric, basil, cinnamon, cayenne and thyme. Combine and, after several minutes, add stock. Combine and, after several minutes, add lentils and cooked cannelli or white beans. Combine and, after several minutes, add kale. Bring to a boil, down to a simmer until lentils are tender but still slightly crisp, approximately 30-40 minutes. Add more liquid as needed. Remove thyme, adjust seasoning and serve.