When we have busted out with some cooking it's been for simple and healthy things to make up for all of the eating out we've been doing lately. Up here in the PacNW we are also in between seasons weather wise so it can change daily what we're in the mood for. We hit a cold and rainy spot earlier this week and that sent us hankering for some soup. But healthy soup...and cheap soup...and quick soup. So I found this recipe and it called my name immediately.
I really liked this soup but next time I'd pureed the whole thing and then add in the kale. The texture was a little weird to have it a little of both. Flavor wise this soup was top notch. You may think, peanut butter in soup? Are you sure? And yes, I am sure - it's delicious! Another thought is serving it with a nice lemon yogurt sauce on top to brighten it all. Enjoy any which way you serve it.
Yam and Peanut Stew with Kale
found here
1 tablespoon Olive Oil
1 yellow onion, diced
2 cloves garlic, minced
1 1/2 tablespoons ginger, minced
1 cup dried red lentils
2 lbs of yams, peeled and cubed
3 ripe vine tomatoes, diced
1 teaspoon cinnamon
2 teaspoons cumin
1/2 teaspoon turmeric
dash of cayenne
5 cups vegetable stock
1/2 cup creamy peanut butter
1 head of curly kale
salt and pepper to taste
chopped green onions and peanuts for garnish, optional but highly recommended
1. Heat olive oil in large soup pot over medium heat. Add onion and sautee until translucent, about 3 minutes. Add garlic and ginger and sautee until fragrant. Add the lentils, yams, tomatoes and spices and stir to combine.
2. Add stock and bring to a boil. Reduce soup to simmer and cook until yams are tender, about 35-40 minutes.
3. Add peanut butter and stir well. Puree soup with an immersion blender. Add kale and cook until wilted.
4. Check the seasoning and add salt and pepper. Serve and garnish with peanuts and green onions, if using.
