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