Jasmine Miller (MS1)
On behalf of SNMA
Everything is better with a little crunch!
Prep time: 1 hour
Serving size: 4-5 people
Ingredients
1 cup of red lentils
1 large sweet potato
1 lemon
1 lime
1/2 red or yellow onion
1 garlic clove
2 slices of reishi mushrooms
1 whole fresh red pepper
2 inches of ginger
Vegetable oil/ canola oil
1 bunch of kale
2 medium carrots
1 large tomato
1 jalapeño pepper
1 vegan sausage (optional)
Tortilla chips (optional, but necessary for crunch)
Spices
1/3 cinnamon stick
1 tsp fennel seeds
1-2 tbsp curry
2 tbsp parsley
1.5 tbsp oregano
1 tbsp crushed black pepper
2 bay leaves
0.5 tbsp and 1-2 tbsp salt
½ tbsp sage
2 tbsp red pepper or 2 broken whole dried red peppers
1 tbsp onion powder
1 tbsp brown sugar
Equipment
1 medium sized pot
1 large soup pot
1 large frying pan
1 small blender
1 wooden spoon
1 serving spoon
1 tbsp spoon
Cutting board
Cutting knives of your choice
Directions:
Clean and poke holes into the sweet potato. Do not peel.
Cut the sweet potato into 3 pieces and boil it in a medium pot of water until it is soft. Let it cool and set aside (do not drain the water from the pot).
Add 5 tbsps of oil to the large pot. Add to the oil: fennel seeds, red pepper flakes (or broken dried red peppers), cinnamon stick (broken), bay leaves, sage. Mix the oil and let it cook on medium heat for 3 minutes. Be careful not to burn the spices.
Dice 1/2 the onion. Bring 1 cup of water to a boil to be used in the purée later.
Add the onion to the pot with the spices along with 1 tbsp of crushed black pepper.
Mix the ingredients in the pot and allow them to marinate, covered. Turn the flame to low heat, and mix periodically.
As the onions are marinating, put carrots, fresh red pepper, smashed garlic cloves, ginger, reishi mushrooms, jalapeño pepper (diced) with a little bit of the boiled water into a small blender.
Blend the ingredients into a purée. You want to keep adding water until the purée is smooth and thick, but not watery.
Back to the large pot: When the onions are translucent and a little burnt, add the fresh purée. Add: 1-2 tbsps of curry, and squeeze juice from ¼ lime. Mix the ingredients periodically and let cook on low for 5 minutes.
Move over to the sink: Rinse and clean lentils and kale.
Back to our favorite pot: After the onions have cooked for 5 minutes, add the washed lentils and more water, until liquid covers the stew by ½ inch.
Mix the ingredients, cover, and let lentils cook for 15-25 minutes on medium heat. Continue to mix periodically.
While the stew is cooking, add 5 tbsp of oil to a large frying pan and get it ready to work.
Turn the flame to low / medium heat, and add oregano, parsley, 4 crushed garlic cloves, and onion powder.
Mix the oil and allow it to cook for 3 minutes.
Add ½ fresh red pepper (diced) to the kale. Mix the ingredients. Allow to cook for 3 minutes or until red pepper is slightly tender.
Cut the kale into small pieces. When the red pepper is slightly tender, add the kale along with 0.5 tbsp of salt and a squeeze of lemon.
Turn the flame to medium / high heat, and allow the kale to cook for 10 minutes, mixing periodically.
Cut tomato and dice the vegan sausage. Add this to the kale when it is cooked (soft, but not squishy).
In the large pot, when lentils are cooked, they should visibly split open. At this point add 1- 2 tbsp salt and brown sugar.
Mix the ingredients in the large pot, and add some of the sweet potato water (to make it more juicy).
Mash the ingredients in the large pot, adding more water until it is soup-like. Let it cook for 1 more minute, then turn the heat off.
Drain liquid from the kale mixture into the pot of lentils and mix both.
When the kale is cooked, get ready to serve.
Put lentil soup, topped with the kale and crushed tortilla chips, into your bowl. Protect it
Enjoy!
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