Moroccan Red Lentil, Kale and Sweet Potato Soup

While everyone else is gearing up for the colder weather, I’m sitting here soaking up the last bit of Winter on these cloudy Cape Town days.   When the weather gets colder we all tend to gravitate to comforting, warming meals that make us feel all cosy and toasty.  This soup brings all the comfort, but with so much flavour, the delightful tastes of Morocco dancing on your tongue will bring all the comfort and soon become one of your favourite recipes.

Filled with good for you ingredients like kale, sweet potato, carrot and the ever so trusty red lentil, this is an affordable meal that’s healthy and easy on your pocket, yet will make you feel like you put way more effort into meal time.

MOROCCAN RED LENTIL, KALE AND SWEET POTATO SOUPserves 4

Moroccan Lentil, sweet potato and kale soup

Ingredients

  • 1 tbsp coconut oil, any other oil
  • 1 shallot,  finely diced
  • 1 large clove garlic, minced
  • 1 medium carrot, peeled and chopped
  • 1 medium sweet potato, peeled and chopped
  • 2-3 cups chopped kale
  • 1 can crushed tomatoes
  • 2 tbsp tomato paste
  • 1 tsp ground cumin
  • 1/2 tsp ground ginger
  • 1/2 tsp chilli flakes
  • 1/2 tsp ground turmeric
  • 1/2 tsp Paprika
  • 1/4 tsp ground cinnamon
  • 1 1/2 cups split red lentils
  • 2 quarts low sodium vegetable stock
  • lemon wedges, coconut yogurt, fresh coriander and parsley

Directions

In a large pot over medium high heat, add oil.

Add the shallot and carrot, and saute until translucent and starting to brown.  Add the garlic,cumin, ginger, turmeric, paprika, chilli flakes and cinnamon.  Cook until fragrant about 1 minute, while stirring.  Add the crushed tomatoes, tomato paste, lentils, sweet potato, kale and vegetable stock.  Bring to a boil, reduce heat and let simmer uncovered for 20 – 25 minutes, until the lentils and vegetables are tender.  Taste and season with salt and pepper to taste.

Amazing lentil soup

Serve the soup with a dollop of yogurt, a drizzle of lemon, garnish with fresh coriander and parsley.  Serve with a crusty bread, personally I think the soup is filling enough on its own to be served without bread, so I didn’t bother.  Enjoy.

Vegan Japanese Curry From Scratch

Japanese curry is a staple dish in this house, and making it from scratch is as easy as making it from the box.  Just kidding, nothing is as easy as from the box cooking, but for a deeper taste, filled with good for you ingredients instead of msg, sugar and all the saturated fat , this is the recipe for you.

Adding caramelized onions to this recipe is, yes, time consuming, but it adds a deep and robust flavour that just dances on your tongue, its worth beating the onions into a paste, the only time cooking angry will come in handy.  This is a warming recipe that will warm you up from the inside and leave you wanting more.  The thick curry gravy,  filled with vegetables and a touch of sweetness will soon become a favourite in your house, just like it is in this house.  Well we like food, so we have a lot of favourites here.

This is a gluten free, vegan recipe that will have you wanting more.

JAPANESE CURRY – serves 4-6  

Vegan Japanese curry

Ingredients

  • 1 tbsp oil
  • 3 onions, peeled and thinly chopped
  • 2 cloves garlic, minced
  • 1 inch ginger, minced
  • 2 tbsp curry powder
  • 3 cups vegetable stock
  • 2 large carrots, peeled and chopped
  • 1 sweet potato, peeled and chopped
  • 1 small butternut, peeled and chopped
  • 1 cup chopped kale
  • 1 apple, grated
  • 1 bay leaf
  • 3 tbsp tamari
  • 2 tsp cocoa powder
  • 1 1/2 tbsp tomato paste
  • 1 tsp rice wine vinegar
  • 1 tbsp honey or sweetener of choice
  • salt and pepper to taste
  • 1 tbsp cornstarch
  • 1 tbsp coconut oil

Directions

In a large frying pan heat the oil over medium low heat.  Add the garlic and ginger and cook until fragrant.  Add the onions and stir fry.  Cover and let steam for 10 minutes until limp.

Remove lid and increase the heat to medium high.  Stir fry until a reach brown curry and start smashing it down to form a kind of paste.  If it starts sticking add water.  (20 -30 minutes.

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When fully caramelized add the curry powder and sauté until fragrant.

Add the stock, carrots, sweet potato, butternut, kale and apple.  Give it a good stir.  Add the tamari, cocoa powder, tomato paste and bay leaf.  Cover and let simmer for 15 minutes.

Add the honey and season with salt and pepper to taste.

In a small sauce pan add the cornstarch and coconut oil, and heat over medium high heat.  Cook until golden brown.

Anime Recipes

When the vegetables are tender taste and adjust seasoning, if you want it sweeter add more honey.   Sir in the cornstarch mixture and cook until thickened.  Serve with rice or udon.

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