Bean, Kale, Lentil and Yam Soup

* I only used the green kale in this soup

2T coconut oil

2T fig balsamic vinegar
2 lg. shallots - sliced thick

5 lg. cloves of garlic - minced

1 med. onion - chopped

2 celery ribs - sliced

2 yams - scrubbed, quartered, sliced

1T± Garam Masala

1t fresh ground garlic-sea salt

½t fresh ground pepper

4 c chopped kale - green, red or a mix*

2 14.5oz cans diced fire roasted tomatoes

1-2 14.5oz cans mixed beans - drain-rinse 

⅔c dry brown lentils 

4c water

2-4T± chicken soup base
1T sugar or honey

Put the oil and vinegar in a 5qt pot and heat, just enough to melt the coconut oil.  Add all the prepared vegetables and seasonings.  Toss-stir around, gently, so everything is coated.  Leave this on the stove, with no heat, for a couple hours, turning over occasionally to continue to coat and marinate all the vegetables.

Sauté and stir for 10-15 minutes to brown a little.  (The oiled-seasoned vegetables could be oven-roasted, at this point, if you prefer.)  Add the remaining ingredients and simmer on low until the yams, kale and lentils are tender.  Beans and lentils are a great combination.  I read the other day that brown lentils have the distinction of being one of the highest in the beans-legumes category, in fiber and protein.  I'll be using more of these in future recipes.

Check seasonings, making any changes needed.  This turned into a really interesting, sort of Indian or Indonesian, slightly sweet, slightly spicy soup.  Serve with some nice crusty, buttered bread. . .Lin

Horseradish Sweet Potatoes / Yams

4 sm.-med. sweet potatoes / yams

6 lg. garlic cloves - chopped

4T hot-spicy horseradish

4T brown sugar

4T butter

8oz. half & half or heavy cream

salt and pepper

Peel and cube the sweet potatoes / yams into a pan with salted cold water.  Bring to a boil and cook until fork-tender.  Add garlic, cover and let stand 5-10 minutes.


Drain, add all remaining ingredients, mash and spoon into a flat baking dish.  Broil on high for a few minutes to brown the top and give it a little crustiness.  Goes well with all sorts of meat, poultry, ham, etc. . .Lin