I have a handful of recipes that I am confident they will wow. The recipe that I have a solid grasp on how to make and what to modify to cater to whoever is joining us for dinner. This is one of those meals. When you make it, this is what will happen. Your guest will devour the meal. But after a first couple of spoonfuls, they will look at you and remark, “what is that spice? This is so good, but I cannot place these flavors.”
At this point, you have a couple options. Make them guess (they will probably say curry and you will laugh and shake your head). Say you’ll never tell. Or reveal it is cinnamon, ginger, and cumin. And that this combination smells and tastes heavenly.
But the point is, this is a great soup. It’s easy to make. It’ll impress whoever is at your dinner table. But most importantly, it’s gosh dang delicious.
- 1/4 cup olive oil
- 1/2 red onion, diced
- 4 carrots, coined
- 3 celery ribs, sliced
- 1 sweet potato, cubed
- 4 garlic cloves, minced
- 2 teaspoons cumin
- 2 dashes cinnamon
- 2 dashes ginger
- 2 bay leaves
- 2 cups red lentils
- 2 medjool dates, pitted and chopped
- 6-7 cups of vegetable broth (can sub out for water)
- 1 cup white wine (but can sub with more broth or water)
- 1 cup kale, long shredded (can sub in spinach)
- lime juice (optional)
- cilantro (optional)
- red pepper flakes (optional)
- salt and pepper to taste
- Add olive oil to large pot and heat on medium heat. Toss in onions. Once the onions start to get soft, add in carrots and celery. Add in sweet potatoes and continue to stir periodically.
- As vegetables get soft, add in garlic. Once garlic starts to get fragrant, mix in cumin, cinnamon, ginger, and bay leaves. Add in lentils, dates, and liquid (broth/wine/water).
- Bring to boil. Then reduce heat to slow, bring to a simmer, and cover.
- Cook for approximately 20 minutes, stirring every couple of minutes. Once the lentils are cooked, add in kale. Stir until cooked.
- Remove from heat and pour into bowls. In each bowl, top with cilantro. Squeeze a bit of lime juice into your bowl. Top with salt and pepper and red pepper flakes if desired.
Source: Daphne Oz