Dinner Tonight: Kale Salad & Sweet Potato Soup
Fall is settling in nicely. We're back to the old routines, and much as we dread its coming in those last lovely summer days, we've got to admit that -- now that it's upon us -- there's something so comforting in its familiar chill. This meal is cozy and wholesome, featuring a bright orange, exotically spiced sweet potato soup and a raw kale salad, made hearty and satisfying with the addition of lentils and an apricot-ed vinaigrette. A light and easy mid-week supper, the two come together -- as always -- in less than an hour.
Menu
Raw Kale Salad with Lentils and Apricot Vinaigrette by Gena Hamshaw
This recipe serves 4-6
2 bunches Curly kale, center ribs and stems removed, washed, dried, and chopped finely
1/4 cup Olive oil
1/4 cup Apricot preserves
1 1/2 tablespoon Apple cider vinegar
1 1/2 tablespoon Freshly squeezed lemon juice
1/2 teaspoon Sea salt
1 pinch Black pepper
1 cup Puy or beluga lentils, (substitute brown lentils if they're what you have), rinsed and picked over
1 cup Red cabbage, shredded
1. Whisk together olive oil, apricot preserves, apple cider vinegar, lemon juice, sea salt, and black pepper.
2. Turn kale into a large mixing bowl, and massage 6 T of the dressing into the salad. You'll need enough dressing for the salad to be well coated and start taking on a "wilted" texture. Set aside.
3. Place lentils in a small saucepan with enough water to cover them by 3-4 inches (approximately 2 1/2 cups). Bring water to a boil, then reduce heat, add a pinch of salt, and let the lentils simmer for 20-25 minutes, or until the lentils are tender but not mushy.
4. Allow lentils to cool slightly and add them, along with the cabbage, to the kale, and add another 2 T vinaigrette. Use hands to combine. Add extra dressing as needed, and season to taste.
Save, print, and ask a question about this recipe here.
Sweet Potato Soup with Feta and Zaatar Oil
The Grocery List (for 4 to 6 people)
2 bunches curly kale
Red cabbage
Apricot preserves
1 cup lentils (any that you have on hand are okay, but beluga or Puy are ideal)
Za'atar (you'll only need 2 tablespoons)
5 sweet potatoes
1 leek
1/4 cup feta
We assume that you've already got olive oil, vinegar, lemons, salt, onions, carrots, chicken broth, bay leaf, and butter lurking somewhere in your kitchen. If not, you'll need those, too!
The Plan
1. Begin by making the za'atar oil -- it needs to infuse for about an hour. (It's okay if you don't wait a full hour. It's a weeknight, after all.)
2. Next make the soup! Once everything is in the pot, it'll need about 30 minutes to simmer.
3. Conveniently enough, the salad should take about 30 minutes, too! Do that next. Massage the kale and set aside. Boil those lentils!
4. While everything bubbles away (Isn't that one of the best fall things? Loving your stove again?), mix up your dressing and steal a taste of feta.
5. Toss, dress, serve, eat! Cozy up and settle down, you did good.
