4 to 5 sweet potatoes
1 cup of lentils ( I got the French Black Lentils from New Leaf in the bulk section)
1 pd sausage (I bought Thompson Farms Hot Sausage from New Leaf)
1 pd collard greens
1 onion
1 tablespoon garlic
2 cups chicken stock
A woman named Tara gave me the recipe for this meal. It sounded so delicious and nutritious when she told me about it, I went out to New Leaf that day to round up the ingredients. It's a great Fall recipe too, with the sweet potatoes and the warmth of the soup to warm you up on a cold day.
It made a ton of food too! I had enough for dinner plus leftovers and then two other containers made it to the freezer each holding enough for dinner and leftovers.
I served with cous-cous, but you could any kind of rice, both Penelope and Peter inhaled it.
First, I boiled the sweet potatoes and lentils. Wait, back up, first I soaked the lentils over night in water, to make them easier to digest. I just found this article that says you can ferment potatoes in keifer or yogurt to make them easier to digest, so next time I will do that.
While the potatoes where boiling I cooked the sausage. Then I added the onions and garlic and cooked them in the sausage fat drippings. Yum!
Then I added the collard greens and let them sit on top of the onions for a few minutes. When they started to get soft, I started folding them nice and easy.
Once the potatoes and lentils were soft I put them in the food processor and pureed them with the chicken stock. Peter and I both like our soups pretty thick, so mine is pretty thick. I think it would take another cup or two of chicken stock to make it more of a soup consistency. On a side note, you can not puree potatoes and lentils in a blender. Maybe if you have a nicer blender than me, I don't know. Mine's a piece of you know what. My food processor is on the top shelf that I can't reach without standing on a chair and I was trying to save 5 seconds by not getting in down,instead I wasted like 10 minutes attempting in the damn blender and then getting the food processor down and transferring it all in. Not to mention dirtied it up for no reason. Ugh, lesson learned.
Then you just mix it all up and enjoy!
sounds delicious ~ thankfully I already have 2 bags of mashed sweet potatoes in the freezer. Made Sweet Potato Soufflé Thanksgiving and overestimated how much to purée. Thank You for sharing.
ReplyDeleteMy family is going to LOVE this soup!
nice! half the work is done then. you could probably skip the lentils if you wanted since you have the sweet potatoes done and the taste would be the same, just not as nutritious.
ReplyDeleteLet me know what consistency yours came out and how your family likes it!
This sounds oh so yummy!!! (and I have a bunch of sweet potatoes on my counter that need cooked!) I tried to go to the link about the potatoes but it didn't work. My understanding was that sweet potatoes are in a totally different family from typical white potatoes and react completely different in your GI system.
ReplyDeleteMelissa, it is SO yummy! I fixed the potato link for you, sorry about that.
ReplyDeleteI know sweet potatoes are better than white potatoes, but I think they still may be easier to digest and absorb nutrients better if they have been fermented...this stuff is still all new to me, but the potato link comment area may have more answers, and you can always email Sarah at the Healthy Home Economist..she always answers my emails promptly.