Lentil & Sweet Potato Chili
Part one of a three-part series on flexible weeknight dinners - a spicy lentil chili you'll be able to use in all kinds of meals!
On a day when your husband wakes you up with a freshly-baked homemade graham cracker, it’s hard to feel bad about anything in the world. We spent the morning working hard on so many tasty treats! I am serious when I say that if you’re in need of some fun, fall confections, we are ready to be your go-to source for the next couple of weeks. I’m talking graham crackers, marshmallows, and three kinds of cookies, people. Buckle up.
There’s so much to look forward to this time of year — the proliferation of baked/candied goods is just one of them. First of all, later this week there are two very important life events happening. Someone in this house is turning a quarter of a century old and she has a stack of presents in the corner of the office that is verrrrrry tempting. The other important thing is that my very close friends, who are expecting their first child, will find out if the baby is a boy or a girl and I CAN’T wait!
But another thing that we can’t get enough of in the fall is soups. Our chicken and dumplings this past week were a huge hit and I can’t wait to make them again. Dave and I also had a delicious work lunch of a carrot and ginger soup, which we crafted at last week’s Girls and Good Eats on Sunday afternoon.
Here’s what you need to make a fun fall soup. This recipe is based on one from Whole Foods but we took a few liberties:
4 cups low-sodium vegetable broth, divided
1 cup of white wine (Here is what happened… we were having wine, and dumped some in. On purpose. It could be optional, but it was good 🙂 )
1 yellow onion, chopped
3 cloves garlic, finely chopped
2 inches, ish, of freshly grated ginger
1 pound carrots, coarsely chopped
1 medium Yukon gold potato, peeled and cut into 1-inch chunks
1 teaspoon lemon juice
1 tablespoon chopped fresh chives
Heat 1/2 cup broth to a simmer in a medium saucepan over medium-high heat. Add onion and garlic and cook until tender, about 6 minutes, stirring occasionally. Warning: This is going to smell really, really good.
In the meantime, chop up your carrots. That might take a while!
Stir in ginger, carrots, potato and remaining broth and heat to a boil. Reduce to a simmer and cook 25 minutes or until vegetables are tender. The original recipe called for the soup to be pureed. We chose not to. Stir in lemon juice and garnish with chives.
Voila! The first of many delicious fall soups.