Eating Through Minnesota…Sweet Potato & Lentil Soup Wild Rice and Kale

Let’s eat through Minnesota…Our food is more than Jello-O Salad and Hotdish.

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We will start in the beautiful Northwest corner of our state where the wild rice grows and is harvested.

I’m trying to learn to love lentils and this recipe is certainly a winner!

Sweet Potato & Lentil Soup with Wild Rice & Kale

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Adapted from InHarvest Food Service

Makes 2 quarts / 8 cups

3 c. Water
4 oz. Grade A Wild Rice
2.5 T. Extra virgin olive oil, divide
1 lbs. Sweet potato, peeled and cubed
1/2 c. Onion, chopped
1/2 T. Garlic, chopped
2 quarts Chicken or vegetable stock, divided
4 oz. Lentils
2 oz. Kale, stems removed, chopped into 1 inch pieces
Salt and pepper, To taste
Optional: croutons

Bring water to a boil in medium pot. Stir in wild rice. Reduce heat to simmer, cover and cook for 45 minutes. Drain excess water and reserve the wild rice.

In a large stockpot, heat 3 T. olive oil. Add diced sweet potato and sauté for 5 minutes, stirring occasionally. Stir in the onion and garlic; sauté for an additional 5 minutes, stirring occasionally.

Add 1 qt. stock, cover and simmer until the sweet potato is cooked through. Whisk the sweet potato, onion and garlic mixture to a smooth consistency.

Add the remaining stock and Lentils and simmer until the lentils are dissolving (about 20 minutes). Whisk until the lentils have thickened the soup.

In a separate pot, heat the remaining olive oil and stir in the chopped kale. Sauté for 2 minutes. Add to the soup along with the cooked wild rice.

Adjust flavor with salt and pepper before serving. Garnish with croutons if desired.

Note: You can freeze the leftovers up to three months.

 

 

 

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