Yam and Peanut Stew with Kale

Around our house we've been feeling pretty uninspired to cook lately.  And there's one big culprit - we bought a house! So that means finding time or energy to think about or do anything has pretty much gone out the window.  Honestly even I get bored of how much we talk about house stuff but still we're super excited that we finally made this dream a reality.

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.

Mulligatawny

Mulligatawny soup is a great soup for leftovers.  The recipe I found was one of those ideas on what to do with leftover Thanksgiving turkey. I didn't have leftover turkey in late January (god forbid) but what I did have was a lot of similar ingredients to the recipe already in my pantry. So I ended up taking this soup and really making it fit what was in my cupboard.

The key to a good mulligatawny is the acidity and the warm Indian spices.  The spices are what I would say define this soup.  However the rest of the elements can be open to interpretation.  I ended up using the traditional lemon and granny smith apple to bring the acidity to the soup but I saw recipes that omitted the apple and just had lemon.  I think subbing in lime would work just as well too if that's what you had on hand.  Also, the protein can be chicken or turkey but you can use whatever cuts you prefer.  Chicken is traditional but using slightly dried out turkey from Thanksgiving leftovers is a perfect option to bring back to life in this soup.

The other element I played with was the grain.  The recipe suggested basmati rice but I used red lentils instead because I had just the amount needed on hand.  The key if you choose to use lentils is to use the red/orange ones (like these ones) because traditional lentils won't cook up as fast as you need them to in this recipe.  So go forth with this knowledge and use what you got and make one hell of a good winter soup, just don't sub out the spices or you'll regret it.

Mulligatawny Soup
adapted heavily from this recipe

4 tablespoons of olive oil
1 medium yellow onion, medium dice
1 medium Granny Smith apple, medium dice
2 medium carrots, medium dice
5 garlic cloves, finely chopped
1/4 cup all purpose flour
1 tablespoon curry powder
1 tablespoon garam masala
1/2 teaspoon cumin
1/8 teaspoon ground cloves
6 cups of chicken stock (we used homemade)
2 lbs chicken boneless skinless chicken thighs
1 1/2 cups red lentils
1 (14 oz.) can unsweetened light coconut milk
1/4 cup fresh squeezed lemon juice
1/2 teaspoon finely grated lemon zest
cilantro leaves for garnish, we also added some avocado on top

1.  Preheat oven to 425 degrees. Put chicken thighs in a casserole dish, season with salt, pepper and 2 tablespoons of olive oil.  Roast chicken in the oven until temperature reaches 165 degrees internally.  Remove from oven and allow to cool.  Once cool, dice up into small bites.
2.  Heat other 2 tablespoons of oil in a large dutch oven over medium heat.  Add onions and allow to cook until soft, about 3 minutes.  Add apple, carrots and garlic and season with salt and pepper.  Saute until apple is tender and onions are translucent, about 5 minutes.
3.  Sprinkle flour, curry powder, garam masala, cumin and cloves over vegetable mixture.  Stir until fragrant and flour has cooked down, about 2 minutes.
4. Slowly add stock and stir until flour/spice mixtures is all dissolved.  Bring to a simmer and cook until vegetables are soft, about 10 minutes. At this point I chose to use my immersion blender and blend these ingredients together before adding the other meat and lentils.  The original recipe didn't say to but I didn't love the idea of eating chunks of cooked apple.  I'll leave you to make the call.
5.  Add diced chicken, lentils, coconut milk, and lemon juice and return soup to a simmer for about 10 minutes.  Stir in lemon zest and season with additional salt and pepper to taste.  Server immediately topped with cilantro leaves and avocado (if using).

We also bought some pre-made naan at the store for dipping.  Next time I'd love to make some of my own naan at home but since it was a weeknight I decided to choose the quick options.

I made a Vine video for this but unfortunately accidentally erased it so all I have is this pretty picture of the final product.  Enjoy!

Morrocan Lentil Soup

I was so excited to have friends visiting during cozy fall and thought what better way to spend an evening than sipping wine and making soup with some of my most favorite ladies. I hunted high and low for the perfect vegetarian friendly recipe that we all would devour and found this one!

Though the recipe called for red lentils, I only found generic 'lentils' at the store. I was pretty annoyed but I honestly have no idea if red ones taste different or if they are just red for show.

Everyone ate lots of this soup and it made way more than enough for us four girls and my mister. He and I continued to eat this soup all week!

We doubled most of the spices in the recipe linked above. You could blame the wine we were drinking, but we all agreed more spices could only mean more flavor and who doesn't want that?! I was so anxious to eat this that I forgot to add the frozen peas that the original recipe included, and I was cursing myself on that one. I love little snappy peas in thick stew-like dishes.

Without further ado, here is the Morrocan Lentil Soup as interpreted by Mostly Soup (and friends):

Ingredients:
-2 Tbsp Olive Oil
-3 small onions, chopped
-5 cloves of Garlic, minced
-2 Celery stalks, chopped
-1 Carrot
-3 tsp Turmeric
-3 tsp Cinnamon
-4 tsp ground Cumin
-1 tsp fresh Ginger grated or 1/2 tsp ground
-about 4 dashes of cayenne pepper
-salt and pepper to taste
-8 cups of vegetable stock
-12 ounce pack of lentils
-1 tablespoonp Tomato Paste
-3 potatoes peeled and cubed (you could also use sweet potatoes or squash!)
-1 can stewed Tomatoes (I got tomatoes stewed with sweet peppers and onions)
-Sour cream and fresh parsley for serving

1. In large soup pot heat oil over medium heat. Cook onions, carrot, garlic, and celery, stirring occasionally, until softened, about 5-10 minutes.


2. Add salt, pepper, turmeric, cumin, cinnamon, ginger, and cayenne. Cook, stirring often, for 5 minutes.


3. Add veggie stock, lentils, tomato paste, potatoes and tomatoes (including juices), breaking up tomatoes with spoon. Bring to boil. Reduce heat, cover and simmer for 40 minutes or until lentils are cooked to desired consistency.


(3 1/2. This is where you would add in the frozen peas and let them cook for about 5 more minutes if you are using them!)

4. Once your lentils are perfect, taste the broth and add salt/pepper as needed. Ladel into bowls. Dollop each with sour cream and sprinkle with parsley. Serve with pita bread!


My favorite thing about this soup was the tomatoes. They were so tasty, bursting with all the flavors they were simmering in for what seemed like ages! I wish I would have frozen half of this to eat later!

Enjoy!