loaded french lentil, black bean & sweet potato soup
I heard the other night a chorus of bells, applause, and a banging of this and that from balconies across the island neighborhoods. 7 pm sharp. Apparently, the habit formed in England, and somehow surfed its way south to Tampa, probably other places too. At first I’d no clue what or why, but when J explained to me, I joined with a few woops of my own. The following night, I baked two fresh baguette loaves and a pot of this creamy, wondrous, spicy soup. I hope to leave one of the baguettes and perhaps a portion or two of the soup on the doorstep of J’s nurse friend. How they toil and, probably, suffer for the rest of us. Hurts and warms my heart both.
When the heart aches and times present incite dizziness and oddity, you make soup. Even with summer seeping beneath the door cracks, a big bowl of comfort calms the nerves and stirs up fond emotions. This particular stew is accidentally vegan, beyond simple, uses pantry, fridge, and freezer staples, and if any ingredients lack in your repertoire, they are easily substituted. All bean types are a go. Regular potatoes or pasta or even cauliflower (with adjusted cooking times) can pinch hit for the yams. If you’re not nutty for coconut, cream or half and half are equally effective. Brown or red lentils work perfectly, just be sure you consult your friendly cooking instructions to ensure proper preparation. All you really need is a good base of goods to simmer for 20 or so minutes, some sides to sprinkle around your plate if you’d like, and hopefully a housemate with which to share. Or not. Again, totally customizable.
Ingredients
- 1 tbsp olive oil
- 1/2 onion, diced
- 3 cloves garlic, minced
- 1 tbsp dried oregano
- 2 tsp cumin
- 1 1/2 tsp chili powder
- 1/4-1/2 tsp cayenne pepper
- 2 medium sweet potatoes, cubed
- 3/4 cup green lentils
- 4 cups vegetable or chicken broth (or water)
- kosher salt & pepper, to taste
- 1 cup corn, frozen, fresh, or canned
- 1 cup black beans
- 1/2 cup coconut milk (from can, shaken first)
- cheddar cheese, cilantro, avocado, tortilla chips and/or fresh bread, to serve (optional)
Instructions
- Heat olive oil in a deep sauce or soup pot over medium heat.
- Saute onion and garlic until onion is translucent, about 5-8 minutes. Measure and add oregano, cumin, chili powder, and cayenne pepper. Stir to combine for a minute.
- Add sweet potatoes, lentils, broth, salt and pepper and bring to a boil. Lower to a simmer and cook, stirring occasionally, until lentils and potatoes soften, about 15-20 minutes.
- Toss in corn and black beans, stir until heated through, which should just take a minute or two. Pour in coconut milk and stir until the stew thickens somewhat. Taste for seasoning and adjust as desired. If the stew seems too thick, add more broth/water until desired consistency is achieved.
- To serve, top with cheese, cilantro, and/or sliced avocado. A nice crusty bread or a handful of tortilla chips are delightful dipping accompaniments, but all of these are optional suggestions.
