A large garden at 4,800 feet above sea level has provided Jennifer Stein Barker with an abundance of produce, and cooking adventures which have resulted in The Morning Hill Cookbook, which she published herself. This vegetable soup is perfect for a cold winter night and features two of her favorite ingredients, lentils and freshly ground chili powder.
2 onions, diced (about 1 lb. total)
3 cloves garlic, minced
1 Tbsp olive oil
1 Tbsp ground new Mexico or California chili
1/2 tsp ground cumin
2 bay leaves
8 cups chicken broth
3/4 cup lentils
1 can (14 1/2-oz) diced tomatoes
1 pound fresh kale
2 potatoes (about 1 pound) such as Yukon gold or thin-skinned
1 cup frozen corn kernels
2 Tbsp tamari or soy sauce
In a 6 to 8-quart pan over medium-high heat, cook onions and garlic in oil, stirring often, until onions are just golden, about 12 minutes. Add chili, cumin and bay leaves; cook about 1 minute more.
Add broth, lentils and tomatoes with their juice. bring to a boil, cover, and reduce heat; simmer until lentils are just tender, about 25 minutes.
Meanwhile, trim off tough stems of kale; chop remaining leaves and tender mid-ribs. Scrub potatoes and dice into 1/2-inch cubes. When lentils are just tender, add kale and potatoes; turn heat to high to resume a soft boil. Cover pan and cook until potatoes are tender to bite, about 15 minutes. Add corn and tamari, and cook just until corn is hot, about 1 minute more.
8 hearty servings.
