5:00am Asunción, Paraguay. As I sit here in one of the airport lounges enjoying a cup of Dolce Gusto Nescafe, waiting for my flight, and watching the sun rise I start to reflect on my recent trip home and the things that I’ve enjoyed the most. At this time in the morning, most of them are either people or food. Traveling home is always amazing, although it never feels like an actual vacation because of the hectic schedule trying to fit all the visits and errands one wants to run, it’s always a pleasure. It’s fun to catch up with friends, have a taste of all the foods I miss when I’m gone, and above everything else, spending time with people I love. Saying goodbye can be quite hard and no matter how often I do it, it never gets easier. Today I realized that the way I manage to get through good byes is by focusing on the things I look forward to from my trip, whether I’m going to my other home or a new destination. In this case I’m travelling to my other home. I’m looking forward to seeing my husband, having my full closet back, and catching the end of the fall with a good bowl of soup! One of our favorite soups, which we’ve been making year round, but will undoubtedly be even better now that it’s cool outside, is the Sweet Potato, Lentil and Kale Soup. My good friend Laina introduced us to this delicious winter wonder last year and we have been making it at least once a month since then! Even in the summer. Obsessed much?
Anyway, for my friends up north I thought it’s a good time to share now that the cool weather has come to stay. For my friends down South, well keep it in your bookmarks for a cool day or eat with the AC on if you just can’t wait to try it. It’s truly amazing.
Ingredients:
1 tablespoon olive oil · 3 large leeks (white and light green parts cut into half-moons) · 1 28-ounce can whole tomatoes, drained · 2 sweet potatoes, peeled and cut into cubes · 1 bunch kale for stronger taste or spinach for sweeter softer taste · 1/2 cup brown lentils · 1 ½ teaspoons kosher salt · ¼ black pepper · 1 ½ cubes of vegetable bouillon · Spices to taste (oregano, thyme) · Grated Parmesan to taste for after serving
Directions
- Heat the oil in a large pot or dutch oven over medium heat. Add the leeks and cook, stirring occasionally, until they begin to soften (about 3 to 4 minutes).
- Add the tomatoes and as they cook start breaking them up (for 5 minutes).
- Add 6 cups water and vegetable bouillon and bring to a boil.
- Stir in the sweet potatoes, kale or spinach, lentils, spices, 1 ½ teaspoons salt, and ¼ teaspoon pepper. Simmer until the lentils and sweet potatos are tender (25 to 30 minutes).
- Spoon into bowls and add Parmesan if desired. I usually don’t adoro it right away because it can mask the flavors. Maybe in the second bowl!
Enjoy for dinner, lunch, snack, any time with anyone. No special attire or mood required. Satisfaction guaranteed.
Credits:
Thoughts inspired by Nescafe Dolce Gusto
Cravings inspired by looking forward to the fall
Energy to write inspired by excitement to see my husband again (cheesy I know)
Original Recipe: http://www.realsimple.com/food-recipes/browse-all-recipes/winter-lentil-soup