Saturday, October 27, 2012

Recipe 21: Sweet Potato, Chorizo, Kale and Lentil Stoup

Sweet Potato, Chorizo, Kale and
Lentil Stoup
When life hands you lentils, a pepper, a bunch of onions, some unrecongnizable root vegetables, a bunch of what you think is kale, and a truly massive sweet potato, you don't hesitate. You make a really, really good stoup.  (And separately roast what turned out to be a celery root.)  Yes, stoup.  Stew + soup.  Because that's what this is, somewhere between a soup and a stew, due to the natural thickening properties of the sweet potato starch. 

 The recipe below is loosely based on this recipe for Kale, Sweet Potato, Lentil soup, with some hybridization with a Nigella recipe for a chorizo lentil soup.  Basically, you can take out the chorizo and use vegetable broth and make it veg, or you can leave it in and really, really enjoy your dinner.  It is so, so good.  Double the chorizo for more spicy smokiness, but otherwise, enjoy!  You'd be stoupid not to. 

Sweet Potato, Chorizo, Kale and Lentil Stoup
Sweet Potato, Chorizo, Kale and Lentil Stoup
1 tsp olive oil
3 carrots, diced
3 celery stalks, diced
1 medium/large onion, diced
4 oz chorizo, diced
1 tsp thyme
1 bay leaf
1 green pepper, diced
1 cup lentils
4 cups broth (chicken, or use vegetable)
2 medium sweet potatoes (or one large), peeled and diced
2 + cups of water, as needed
Salt and Pepper to taste

1.     In a Le Creuset over medium high, heat oil and sauté carrots, onions, pepper and celery for two minutes.
2.     Add chorizo, sauté the mixture for approximately 10 minutes on medium.  The natural oils should leach out and color the veggies, and the onions should become translucent.
3.     Add in spices, and sauté approximately one minute.
4.     Add in lentils, stirring to incorporate them into the mixture fully.
5.      Add broth and bring to a boil.  Cook ten minutes. 
6.     Add sweet potatoes and stir in to incorporate.  At this point, add at least one cup of water, upwards of two if you prefer your soup to be less of a stew (the chorizo also ups the salt level, so this will help dilute it a bit). 
7.     Bring the mixture to a boil, then lower the heat and let it simmer covered with a little vent for 20-30 minutes, until the sweet potatoes and lentils are soft to your taste. 
8.     Add kale and cook 5 minutes.
9.     Season to taste!
10. Remove from heat.  Wine, crusty bread, cheese on a board, you know the drill.  

1 comment:

Sam @ Parenthetical said...

Nom! Added to my recipe file.

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