Posted on | December 18, 2016 | No Comments
As family comes together for the holidays, why not serve up bowls of soup by the fire? Today, Charlotte residential designer Jennifer Pippin, of Pippin Home Designs, has shared with North Carolina Design her recipe for Winter Lentil Soup, and it sounds delicious! Whether you are gathering for conversation or to watch a football game, this would be a great choice to make before everyone arrives.
Winter Lentil Soup — Serves 6
Jennifer Pippin, Pippin Home Designs
I typically double this recipe because it is always a huge hit!
1 tablespoon olive oil, or coconut oil
4 leeks (white and light green parts), or a small sweet onion, chopped
3-4 cloves of garlic, chopped
1 28-ounce can whole tomatoes, drained
2 sweet potatoes, peeled and cut into 1/2-inch pieces
1 bunch kale, thick stems removed and leaves cut into 1/2-inch-wide strips
1/2 cup brown lentils
6 cups of organic vegetable broth, low sodium
1 tablespoon fresh thyme
Kosher salt and black pepper, both optional
1/4 cup grated Parmesan (1 ounce; optional)
1. Heat the oil in a large saucepan or Dutch oven over medium heat. Add the leeks and garlic, and sauté, stirring occasionally, until they begin to soften, 3 to 4 minutes. Add the tomatoes and cook, breaking them up with a spoon, for 5 minutes.
2. Add 6 cups vegetable broth and bring to a boil. Stir in the sweet potatoes, kale, lentils, thyme, 1 ½ teaspoons salt, and ¼ teaspoon pepper. Simmer until the lentils are tender, 25 to 30 minutes.
3. Spoon into bowls and top with the Parmesan, if using.
Images Courtesy of Pippin Home Designs ©