Sunday's Soup/Lentil Harvest Soup

I am SOOOO excited!!!

As I've shared many times, I enjoy the blog, Design Sponge. A few weeks back, there was a contest sponsored by Design Sponge to introduce a new cookbook, Coconuts and Collards.

For a chance to win, the challenge was to share what food reminds you the most of home. Here is what I wrote;

When I think of home, I think of my grandmother's kitchen, a rather sparse space in comparison to today's kitchen, a small enamel topped table, a large Hoosier cabinet, a sink that stood on legs, and a massive stove. She loved to make muffins with Malt-O-Meal cereal. She kept them in a pan in the lower section of her Hoosier cabinet, always on hand for that unexpected visitor. Just the right amount of sweet to accompany a cup of tea.

I thought the recipe was lost once she died, but to my surprise, it's on the box, and called Magic Muffins. Such a fitting name.

I do not keep them on hand as she did, but when I need to feel her presence, I make a batch, sit down with a cup of tea, and she is there, if only in spirit. 

What an honor it is to have been chosen the winner. 

Once the book arrives, I will share lots more of what's inside. Can't wait! :)

Today's soup recipe is just a twist on other soups I've shared. When I've had to eat things for a period of time that are a little rich for my diet, be it because of having guests, or traveling, I begin to crave something that's basic and nourishing. That's what this soup is, very basic, but quite nourishing. And then, there's the added bonus of...it tastes really good! I'm calling it Lentil Harvest Soup as there's basically a harvest of garden vegetables, with lentils providing protein.

The recipe is simple and quick enough for a weeknight meal. Be sure to add the sweet potato. Adds just a bit of sweet which is so nice. Leftovers are great for lunches! 

Lentil Harvest Soup
printable recipe

1 cup red lentils
1 large onion chopped
3 cloves garlic minced
1 large sweet potato, peeled and cubed
1 28 oz. can fire roasted diced tomatoes
3 large carrots sliced
2 cups chopped kale
3 teaspoons dried oregano
2 tablespoons olive oil
6-8 cups vegetable broth
salt and black pepper to taste

Begin by placing the olive oil in a large pot. Add the onions and cook until tender. Add garlic and continue to saute for another minute to bring out the flavor, but not burn.

Add lentils, cubed sweet potato, carrots, tomatoes, kale, dried oregano, and 6 cups of vegetable broth. Bring to a boil, reduce heat and simmer until lentils are tender, approximately 20 minutes. The lentils will absorb some of the broth, so adjust once lentils are tender. 

Add salt and black pepper to taste.

Serve and enjoy! 

   
When I eat a bowl of soup, I am so bad about drinking the broth out first and then enjoying the vegetables. 

As always, if you decide to give it a try, I hope you enjoy the soup!
Rhonda