Funny how a well-planned trip to the store can lead to something different entirely. Just prior, I had been glossing over recipes in my latest aquisirion, ‘Around My French Table’, by Dorie Greenspan. I was inspired by a lentil salad with preserved lemon and thought that adding a little bit of bacon to the mix might be nice.
I also wanted to make a salad with sweet potato and zucchini salad I’d found on one of my favorite website recipe culling sites food 52.com. Alas, the store was out of one thing or another and I had to make a decision. As I was coming home to chill in the air, I thought ‘Soup’! What could be more perfect than a lentil sweet potato stew with smoky bacon on a cold Fall evening?
I have a preference for French lentils however when I was out these tiny little beluga lentils caught my eye. Slightly smaller than the French lentil, the beluga lentils hold their shape well and are great and soups or salads. I like to par-cook my lentils a bit, giving them a rinse before adding to the soup, so as to not muddy the broth. The bacon I sauté separately and then add the bacon fat to the pan in which I sauté the aromatics. The addition of preserved lemons contribute a bit of brightness to complement the more earthly flavors.
Finish it off with a bit of chopped parsley, creme fraiche or yogurt and a slice or two of a good rustic, yeasty loaf of bread.
Lentil Soup with Yam and Preserved Lemon
Lentil Soup with Yams and Preserved Lemon
For the soup:
1 c tiny lentils, French, or beluga
4 pieces good peppered bacon (~1/4 lb), diced
1 onion, chopped
3 cloves garlic, peeled and quartered
5 c vegetable or chicken stock
2 medium sweet potatoes or yams, rinsed and cut into 1/2-1 inch dice
1 small handful fresh, or 1 tsp dried thyme
I stem rosemary (about a tsp)
2 bay leaves
1/2 bunch kale, ribs removed, chopped
I/2-1 preserved lemon, peel only, finely chopped
Salt and pepper to taste
Small handful parsley, chopped
Creme fraiche or yogurt
In a small sauce pan boil about 3 cups of water with one cup lentils for ~15 minutes; drain and rinse. Set aside.
While lentils are cooking, sauté bacon over medium heat in a large stockpot until fully cooked. Remove from pan and drain all but 2 tablespoons of the bacon fat.
Add the chopped onion and sauté for about three minutes until soft, then add in garlic and cook for another 2-3 minutes.
Add lentils and remaining ingredients, with the exception of kale and lemon. Bring to boil and then lower to simmer for about 20 minutes.
Toss in kale and lemon; give it a stir. Pepper generously. Taste and season with salt and pepper. Garnish and serve.
Oh! There was a bevy of food production last week with Thanksgiving and all. Here’s a teaser of my fabulous pumpkin pie. I hope to post the recipe at some point, however I used a pate sablee for the crust and filled it with (canned) pumpkin in a pinch. Don’t judge.