Fall is settling in nicely. We're back to the old routines, and much as we dread its coming in those last lovely summer days, we've got to admit that -- now that it's upon us -- there's something so comforting in its familiar chill. This meal is cozy and wholesome, featuring a bright orange, exotically spiced sweet potato soup and a raw kale salad, made hearty and satisfying with the addition of lentils and an apricot-ed vinaigrette. A light and easy mid-week supper, the two come together -- as always -- in less than an hour.
Menu
Click through on the recipe titles or images below to see (and save and print) the full recipes, but we've provided your grocery list and game plan too!
Raw Kale Salad with Lentils and Apricot Vinaigrette by Gena Hamshaw
Sweet Potato Soup with Feta and Zaatar Oil by Lauren
The Grocery List (for 4 to 6 people)
2 bunches curly kale
Red cabbage
Apricot preserves
1 cup lentils (any that you have on hand are okay, but beluga or Puy are ideal)
Za'atar (you'll only need 2 tablespoons)
5 sweet potatoes
1 leek
1/4 cup feta
We assume that you've already got olive oil, vinegar, lemons, salt, onions, carrots, chicken broth, bay leaf, and butter lurking somewhere in your kitchen. If not, you'll need those, too!
1. Begin by making the za'atar oil -- it needs to infuse for about an hour. (It's okay if you don't wait a full hour. It's a weeknight, after all.)
2. Next make the soup! Once everything is in the pot, it'll need about 30 minutes to simmer.
3. Conveniently enough, the salad should take about 30 minutes, too! Do that next. Massage the kale and set aside. Boil those lentils!
4. While everything bubbles away (Isn't that one of the best fall things? Loving your stove again?), mix up your dressing and steal a taste of feta.
5. Toss, dress, serve, eat! Cozy up and settle down, you did good.
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