My friend and rockstar personal trainer, Kris, reminded me that it’s “soup season” (which is honestly nearly all year long here in the mountains!) and that the blog could use some more soup recipes. SO here’s a tasty one from the Substack archives that can be easily made vegan by using veggie stock instead of chicken or bone broth. It’s also gluten free.
Lentil Potato Soup
Yield: 3-ish Quarts (6 hearty servings)
All the veg should be cut into roughly the same size and that size should fit on your spoon.
The ingredient ratio is 1:1-ish and do not bother with exact measurements, they aren’t necessary, just a sense of balance amongst the ingredients and you can use your own good judgement to determine that. Note: if obtaining 2 cups will use most of a carrot, just go ahead and use the entire carrot, celery stalk, or whatever. What are you supposed to do with a leftover eighth of a carrot?!
Ingredients + Method
Coat the bottom of a medium sized pot and Sauté over medium heat the below ingredients until the onions turn translucent and the edges soften- about 3-5 minutes.
- 2 c onion, small diced (or 1 whole onion)
- 2 c celery, small diced (or 2 stalks celery)
- 2 c carrot, small diced (2-3 whole carrots)
- 2 cloves garlic, smashed with the back of your knife and then sliced
- Salt, to taste (1-2 2tsp)
- 1/2 tsp each:
- fennel seed
- cumin seed
- chili flakes (to taste, depending on your tolerance)
Add:
- 2 c Beluga Lentils, washed
- 2 c diced washed red potatoes
- Chicken stock, veggie stock, bone broth, or water to cover by 2 inches (use the end of a wooden spoon to measure- stick it in the pot to the top of the veg, then measure how much of it is wet- it should be about the length of your thumb. (probably about 2-3 qt)
- A knob of fresh ginger, the length of your thumb, grated on a microplane (about 1-2 tsp, freshly grated)
Simmer until the potatoes and lentils are cooked.
Skim the scum off the top (byproduct of cooking lentil and potatoes).
Add:
- 1 bunch of washed, chopped, and massaged kale
Taste the soup
Add a few dashes of lemon juice, sherry vinegar, or other acid.
Taste it again.
Adjust for salt and acid as needed.
Taste it again.
When you can’t stop going back for another taste, it’s ready.
A Little Razzle Dazzle for the Top
Garlic & Ginger Pistou
In a mortar & pestle, or blender, smash or purée:
- 1 c toasted Pepitas
- 2 each, Scallion, thinly sliced
- 1-2 clove Garlic
- 1 knob of fresh Ginger, half the length of your thumb, Grated on a microplane
- Salt, to taste (about 1/2-1 tsp)
- 1/4 Preserved lemon rind only; or the zest of a lemon (meyer preferred)
Once everything is smashed and puréed, Drizzle over:
- Extra Virgin Olive Oil to just cover (about 1 c)
- Dash of acidity (lemon juice or vinegar)
Blend to a smooth-ish pesto consistency
Taste
Adjust seasoning if needed
Taste again and if you’re pleased, pour it into a jar and dollop on top of your soup at service. (This will happily keep up to a few weeks in your fridge and can be used in other soups, dropped in your scrambled eggs, over a grilled or roasted meat, ina. grain salad, …)
Enjoy your soup with a side of crusty whole grain sourdough bread slathered in butter, or a quesadilla made from corn tortillas and Oaxaceña Cheese, or even just as is!
However you eat it, eat with joy, darlings!
xo
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