Friday, January 15, 2016

Lentil Soup with Sweet Potato, Cabbage, and Roasted Red Peppers

Adding to my ever-growing collection of different lentil soup recipes. Always a good bet for a winter night. You can substitute standard brown lentils for the lentilles du puy if you like; they will just need a bit longer to cook. I make roasted red peppers in the early fall and stash some in my freezer - they make a great flavor boost to dishes like this throughout the winter. And of course sweet potatoes and cabbage are winter storage staples, readily available at farmers markets or in winter CSAs. This makes a large batch and freezes well.

3 cups lentilles du puy (the little green ones)
Several cups of water and/or vegetable stock
1 Tbsp salt, or to taste
1 bay leaf
2 medium sweet potatoes, peeled and diced
Olive oil
2 large shallots or a small onion, finely chopped
4-6 cloves garlic, minced
4 cups chopped green cabbage
6 ounces roasted red peppers, chopped
Freshly ground black pepper to taste
2 Tbsp white wine vinegar

Place the lentils in a soup pot. Add water or stock to cover them by at least two inches. Add salt and bay leaf. Bring to a boil, then simmer until tender, about 15-20 minutes. After about 10 minutes, add the sweet potatoes and continue to simmer.

While the lentils and sweet potatoes cook, heat a little olive oil in a skillet. Add the shallots (or onion) and garlic and saute over medium high heat for 2-3 minutes. Add the cabbage and continue to saute until it is tender but retains a little crunch.

Add the cabbage mixture to the lentils in the pot along with the roasted red peppers. Add additional water or stock if needed to reach desired consistency. Stir in black pepper and vinegar. Taste and adjust seasonings if needed.

Serves 6-8.

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