Adapted from williams-sonoma.com

For 8 servings

3 oz. sun-dried tomatoes (dry; not packed in oil)
Coarse sea salt, to taste
2 cups French green lentils
1/2 cup brown lentils
3 T olive oil
1 c. dry wine
1 yellow onion, minced
2 carrots, peeled and diced
2 celery stalks, diced
6-8 cups vegetable stock
1 lb. red new potatoes, cut into eighths
1 sweet potato, peeled and cubed
1 small bunch kale, leaves chopped small
2 T minced fresh rosemary
Salt and freshly ground pepper, to taste

Plain, whole-milk yogurt with some cumin mixed in, for garnish

Boil about a cup of water to rehydrate tomatoes. Remove from heat and pour over tomatoes. When tomatoes are fully soft and rehydrated, drain, reserving the liquid for later use. Roughly chop tomatoes, if needed.

Pick over the lentils and discard any misshapen lentils and stones. Rinse the lentils. Place in a bowl and add water to cover generously. Let stand for 1 hour. Drain and set aside.

In a soup pan over medium heat, warm the olive oil. Add the onion, carrot and celery and sauté until golden brown, 5 minutes. Add wine and sauté a few minutes more.

Add the stock, the water used to rehydrate the tomatoes, drained lentils, and white and sweet potatoes and bring to a boil. Add chopped kale. Reduce the heat to low and simmer, uncovered, until the lentils and potatoes are tender, 30 to 40 minutes.

Add the chopped tomatoes and rosemary and continue to simmer, stirring gently to retain the shape of the tomatoes, until the flavors have blended, about 15 minutes more. Season to taste with salt and pepper.

Ladle into bowls and garnish with cumin yogurt.

Advertisements