Sweet Potato, Kale and Almond Stew

Day 38: This was adapted from a recipe my friend Caroline sent me, from Food52.com. I replaced the yams with sweet potatoes, as that is what I had in my CSA, and peanuts and peanut butter with almonds and almond butter. I didn’t have any peanuts or peanut butter around, but I found out later that almonds are better for you, anyway as, according to Sarah Britton peanuts are not healthy due to their high mold contamination. This stew is absolutely delicious and perfect for all that snowy weather we’ve been having in New York.

Ingredients:
1 tablespoon Olive oil
1 Yellow onion, diced
2 Cloves garlic, crushed
1 1/2 tablespoon Ginger, minced
2 pounds Yams (about two large), chopped into 1 inch chunks (or a little larger)
1/2 cup Dry red lentils, rinsed and drained
3 Ripe vine tomatoes, peeled and chopped (if you cannot access fresh tomatoes at this time of year, use 1 can of homemade or store-bought diced tomatoes)
1 teaspoon Cinnamon, ground
2 teaspoons Cumin, ground
1/2 teaspoon Turmeric, ground
dashes Cayenne pepper (to taste)
1/2 teaspoon Sea salt (or to taste)
4-5 cups Vegetable stock + extra as needed
1/4 cup Creamy peanut butter
4 cups Curly kale, chopped into small pieces
1/4 cup Green onion, tops only, chopped
1/4 cup Roasted and salted peanuts, chopped

1.Heat olive oil in a large pot set on medium heat. Add the onion and begin sauteeing till onion is getting translucent (about 3 minutes). Add the garlic and ginger, and continue to sautee for another 3 minutes, till garlic is fragrant. Add the yams, the red lentils, the tomatoes, the cinnamon, cumin, turmeric, and cayenne and give it all a quick stir to combine.

Add 4 cups vegetable stock and bring mixture to a boil. If there isn’t enough broth to cover everything but at least 1 inch, add another cup of stock. When soup boils, reduce to a simmer and cook for 40-45 minutes, or until sweet potatoes and lentils are very tender. If you need more broth as the mixture cooks, add it.

Add peanut butter and stir well. Using an immersion blender, blend soup till about half of it is pureed and the other half still has texture. The soup should appear creamy, but chunks of sweet potato should be visible.

Stir in the kale and let it wilt. Season to taste, adding more salt and pepper as needed.

Serve, topped with a tablespoon each of green onion and crushed peanuts.

Absolutely heavenly!