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Spicy Lentil and Kale Soup
Lentil and Kale Soup
It is certainly closer to soup season in North Alabama. We’ve had some freezing temperatures, just enough to make us bring in the giant Ficus and harvest our sweet potatoes. But then this weekend, it was in the upper 70s. Interesting weather so far! Regardless of the weather, this is a great soup. It doesn’t need a long time to cook, but the flavor improves as it cooks. It is similar to my Egyptian Style Red Lentil Soup but this has kale. Actually you could use most any variety of greens – you just might need to make a few adjustments. If you using a quick-cooking cooking green like cabbage or bok choy, just put it in later. You could also use collards, broccoli rabe, or even mustard greens. I haven’t tried this, but a sweet potato (freshly harvested from the Smith-Jordan garden) would probably be good in place of the regular potato. Play around with the spices, add some cinnamon or allspice if you want to mix it up even more. Use water or veggie broth. Have fun with this recipe and enjoy…
Spicy Lentil and Kale Soup (Print recipe)
3 tablespoon extra-virgin olive oil
1 medium onion, chopped
3 stalks celery, chopped
2 medium carrots, peeled and chopped
1 large potato, diced in small cubes
3 cloves garlic, chopped
1½ teaspoons freshly ground cumin
½ teaspoon turmeric
1 tablespoon fresh rosemary, chopped
1 teaspoon Aleppo pepper (or a hefty pinch of cayenne pepper or red pepper flakes)
1 teaspoon salt
½ teaspoon freshly ground black pepper
pinch of freshly grated nutmeg
3 tablespoons tomato paste
2 cups red lentils
4 cups veggie broth*
2 cups water (might need more)
1 bunch kale, stems removed, chopped
Optional Garnish: Kale Chips
In a large heavy pot or Dutch oven, heat the olive oil and add the onions, celery, carrots, and potato. Cook for about 5 minutes. Add the garlic, cumin, turmeric, rosemary, Aleppo pepper, salt, black pepper, and nutmeg. Cook another 10 minutes. Stir in the tomato paste. Add lentils. Stir in the veggie stock and water. Add the kale. Bring to a simmer, stirring frequently. Reduce heat, cover, and simmer on low until the lentils are cooked, about 45 minutes. Garnish with crispy kale chips and serve.
*You can use 4 cups of veggie broth and 2 cups of water or you can use 6 cups of water. The veggie broth adds more flavor, but it is also delicious with only water. If you want a thicker soup, you can use less liquid. Depending on your lentils, you might need to increase the liquid if it is too thick.
Cocktails and Kale
Three Cocktails + Kale Chips = Friday Night
Cocktails and Kale…Today’s odd sounding post is courtesy of a lazy Friday evening spent at home on our patio. We bought some delicious fresh kale from Tune Farm at the Greene Street Market on Thursday night and we still had strawberries from Dennison’s Farm so it seemed like a natural fit. Well, not strawberries and kale together (but it might not be the worst combination). Instead, we had strawberry cocktails served with oven baked crispy kale chips. In the last post, I shared several recipes for simple syrup. Those recipes will come in handy in the strawberry cocktails. The drinks feature strawberries because they are still so plentiful, fresh, and delicious. However, the drinks would also be good with blackberries, raspberries, or blueberries. These recipes also make wonderful non-alcoholic spritzers.
The drink recipes call for a muddler and muddling. So, what is a muddler? It is a bartender’s tool, similar to a pestle, used to mash things (muddling). If you do not have a muddler, you can use a fork, the back of a spoon, or even a potato masher (though it probably won’t fit in a glass). I’ve used my lemon reamer and the pestle from our chinois conical strainer to muddle the ingredients. I’ve also thought about using my porridge spurtle. Yes, we have a porridge spurtle. What is a porridge spurtle? A wooden tool of Scottish origin used to stir porridge. We bought a hand-carved spurtle several years ago at the Monte Sano Art Show. We have yet to use it to stir porridge :).
Note: Each recipe makes two drinks. You can muddle and make the drinks in individual glasses, in a cocktail shaker, or even in a large pitcher if you are multiplying the recipe. The directions are for making two drinks directly in the glasses; however, feel free to change if you are using a cocktail shaker or making a pitcher.
Back to the drinks and snacks…these cocktails are light and refreshing, perfect for this early summer-like weather. The crispy kale chips are a crunchy, earthy, and salty balance to the drinks. Enjoy and have a happy weekend…
Strawberry Basil Refresher
Strawberry Basil Refresher
8 strawberries, hulled and sliced (or mashed)
2 tablespoons simple syrup (plain, strawberry, basil, or citrus)
8 fresh basil leaves, torn
2 teaspoons lemon juice
2 ounces rum (I prefer white rum for this drink)
Crushed ice
Club soda
Garnish: 2 whole strawberries, 2 lemon wedges (or slices), and 2 sprigs of fresh basil
Serves: 2
Equally divide the strawberries, simple syrup, basil, and lemon juice between the two glasses. Use a muddler to mash everything together. Add rum and crushed ice. Stir. Then fill the glass with soda water. Stir again. Garnish with a strawberry, lemon wedge (I forgot the lemon wedge in the photo!), and basil.
Strawberry Mojito
Strawberry Mojito
8 strawberries, hulled and sliced (or mashed)
4 tablespoons mint simple syrup (or plain or berry simple syrup)
2 tablespoons lime juice
6 fresh mint leaves, torn
2 ounces rum (I prefer white rum for this drink)
Club soda
Crushed ice
Garnish: 2 whole strawberries, 2 limes wedges, and 2 sprigs of fresh mint
Serves: 2
Equally divide the strawberries, simple syrup, lime juice, and mint between the two glasses. Use a muddler to mash everything together. Add rum and crushed ice. Stir. Then fill the glass with soda water. Stir again. Garnish with a lime wedge, strawberry, and/or mint leaf.
Non-alcoholic version: Just omit the rum. You can add a few extra berries and lime if you want to intensify the flavor. Also, feel free to omit the syrup if you are watching your sugar intake.
Strawberry Mule
Strawberry Mule
This is one of my favorite summer beverages. I especially like how they make it at Amendment XXI; however, it is just as tasty when made at home. It might even be better! You will want to use a strong ginger brew if you can find it. I like Reed’s Ginger Brew. In Huntsville, you can buy Reed’s at Garden Cove, Earth Fare, Foods for Life, and The Fresh Market (I believe they carry it). If you can’t find Reed’s or you think it is too gingery, then regular ginger ale would be fine.
8 strawberries, hulled and sliced (or mashed)
2 tablespoons fresh citrus juice (lime or lemon juice)
2 tablespoons simple syrup (plain, berry, ginger, whatever you prefer)
2 ounces vodka (plain or citrus)
Crushed ice
2-6 ounces ginger brew (or ginger ale)
Garnish: 2 whole strawberries and 2 lemon or lime wedges
Serves: 2
Equally divide the strawberries, citrus juice, and simple syrup between the two glasses. Use a muddler to mash everything together. Add vodka and crushed ice. Stir. Then fill the glass with ginger brew. Stir again. Garnish with a strawberry and a citrus wedge.
Non-alcoholic version: Just omit the vodka. You can add a few extra berries and citrus if you want to intensify the flavor. Also, feel free to omit the syrup if you are watching your sugar intake. If this is the case, then you can use sugar-free ginger ale. You can even substitute club soda for the ginger ale and add some freshly grated ginger if you prefer.
Kale Chips
Oven Baked Kale Chips
1 bunch of fresh kale
Olive oil
Salt*
Preheat oven to 350º F. Line a baking sheet (or two) with parchment paper.
Wash and drain the kale. Remove tough stems. Chop or tear into medium-sized semi-uniform pieces. I like a few “extra crispy” small chips so uniform is a relative term. Dry the kale – I roll the washed and chopped leaves in a clean kitchen towel. The drier the leaves, the crisper the chips.
Place the dry kale in a large bowl. Drizzle with olive oil. If you have an olive oil sprayer or mister that would be great (I need to replace our broken one). Toss so the kale is coated evenly. Spread the kale into a single layer on the pan(s).
Bake for 10 minutes. Remove pan(s) from oven. Don’t worry if the kale has shrunk and looks funny. It will be delicious! Stir. Rearrange in a single layer. Sprinkle lightly with salt. If you used two baking sheets, now would be a good time to rotate the sheets (especially if your oven is as uneven as our oven). Bake another 10 to 15 minutes until crispy (not burned). Sprinkle with a little more salt it you want. If they look a little greasy, you can drain them on a paper towel or a clean brown paper bag. Otherwise, you can cool them on a rack. I skip this cooling step, because I prefer them right out of the oven. As they age, they can get a bit soggy so please store in an airtight container.
*Note: I wait until half-way through to sprinkle with salt. If you add it too early, it can bring out water in the kale while it bakes. Actually, this could make it steam.
Variations: sprinkle with cayenne pepper, cracked black pepper, finely grated Parmesan cheese, nutritional yeast flakes, lemon pepper, Greek seasoning, etc.
The End of a Nice Evening
The Flaming Pot Holder 