Thursday, December 26, 2019

Curried Two-Potato Lentil Soup

Curried Two-Potato Lentil Soup (adapted from Minimalist Baker) is canned up in quarts for big pots of comfort over the winter. Homegrown carrots and kale make it extra nutritious and special!

Curried Two-Potato Lentil Soup

Ah, Boxing Day. It's quite possibly my favourite day of the whole Christmas holiday week, since (for the most part) the hubbub is done, the gifts are opened, the gluttony has ensued and we can just take the day to get back into routine and relax. It is specifically for days like this that I love having soup jarred up in reserve on my shelf - all I have to do is crack one open, dump it into a pot with a little water or broth (or tomato juice, which actually worked so well in this!) and let it heat up. Can we say almost instant comfort food?

What I also love about this soup is how versatile it is. Don't want to can it (or don't have a pressure canner)? Simmer away on the stovetop until everything is cooked and store in the freezer. Not vegetarian? Toss in some cooked meat (say...Christmas turkey?) and use chicken broth. In fact, my mom even added the last of a can of coconut milk (about 1/3 cup) to hers to make it more creamy and tossed in extra pepper for kick. This version is relatively mild in heat, but still flavourful and hearty enough that you won't be tempted to go back to the cookies (or ever present panettone at my house) or need a food coma-style nap!

How was your holiday break (whether or not you celebrate Christmas)? Let me know in the comments below!

Curried Two-Potato Lentil Soup 
Adapted from Minimalist Baker
Makes ~4 quarts
1 tbsp canola oil
1 large diced yellow or white onion
1 tbsp minced fresh ginger
120 g carrots (about 2 large), peeled and chopped
1 tbsp kosher salt
1 tsp black pepper, plus more to taste
4 cloves garlic, minced
350 g (1 large) diced sweet potatoes
100 g (1 medium) diced peeled Yukon gold potato
2 tbsp curry powder
2 tbsp sriracha (I used homemade)
8 cups no-salt-added vegetable broth
2 cups brown lentils, thoroughly rinsed and drained
240 g chopped kale (fresh or frozen)
  1. Heat oil in a large pot (I used my Staub) over medium heat and add oil, onion, ginger, and carrots.
  2. Cook for 3-5 minutes, stirring frequently, until onions are soft and fragrant.
  3. Stir in salt, pepper, garlic and potatoes and stir. Cook for 3-4 minutes.
  4. Add curry powder and stir to coat. Cook 2 minutes more, until fragrant.
  5. Add broth and increase heat to medium-high. Once at a low boil, reduce heat to low. Simmer for 20-25 minutes, uncovered, or until lentils and potatoes are tender.
  6. Add the kale and cook 2-3 minutes, until wilted.
  7. Serve immediately, OR
  8. Fill warm quart jars ⅔ of the way with the soup solids, then fill remaining space in jar with liquid until you have one inch of headspace (top with more broth if necessary).
  9. Wipe the rims, seal and can 90 minutes at 10 PSI. When reheating, add broth or water as necessary to thin to your liking.