Sunday, May 13, 2012

Recipe 28: Roasted Butternut, Kale, and Lentil Soup

I apparently forgot to take a picture back when I made this in...March.  Probably because it was so delicious that I was distracted by devouring it.  It looks just like a regular lentil soup but tastes TWICE as good.  It is based losely on the Rosemary Lentil Soup recipe I used earlier in the year but was mostly an experiment.  This version? WAY tastier.  Just make sure to finely chop your kale; it makes it easier to eat later! 

Roasted Butternut, Kale, and Lentil Soup

1 cup lentils (brown)
4 Tbsp olive oil
20 oz butternut squash (1 precut supermarket package)
3 slices bacon, diced
1 medium or half a large onion, chopped
2 stalks celery, chopped
2 carrots peeled and chopped
1/3 cup red wine (whatever you're drinkin', chef)
2 bay leaves
3 tsp dried rosemary (2 for soup, 1 for roasting)
2 qt vegetable or chicken stock
3 cups chopped kale (approximately equal to 6 extra large stalks)
salt and pepper

1.  After checking your lentils for rocks (and removing them, you're not a dinosaur), place them in a large bowl and cover with boiling water.  Let sit for at least an hour.
2.  Prepare a baking sheet, and toss your butternut squash with about 1-2 Tsp of olive oil, 1 tsp rosemary, and lots of salt and pepper.  Roast on 400 degree for about 45 minutes or until the butternut begins to brown, stirring about every 15 minutes.
3.   Heat remaining oil in your Le Creuset over medium.
4.  Add bacon and saute for about 3 minutes, until it begins to brown (slash you start to drool, because as Laurent in Twilight says, the scent is so mouthwatering...).
5.  Add onion to the pot, stir, and cook for 5 minutes or until the onion softens up.
6.  Stir in celery, carrots, 2 tsp rosemary, bay leaves, and lentils.  Stir, cooking for about one minute.
7.  Then, pour in your red wine (more than the recommended amount is okay) to deglaze the pot a bit.
8.  Add stock to the pot, stir, lower the heat when the mixture hits a simmer.  Cook for about 45 minutes, occasionally stirring.
9.  Add in butternut and kale.  Cook covered until kale has tenderized, about 15-20 minutes.  Note it may take longer; check your lentils to make sure they are good and soft!
10.  Season to taste!
11.  Taste a whole bowlful, along with some really delish crusty bread, a slab of wine, and a glass of chevre to spread on your baguette!  YUM.

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