Sweet Potato Kamut Soup
The ancient grains have been gaining popularity lately. It started with quinoa, but now farro, bulgur, amaranth and kamut can be fairly easily found at most major grocery stores. What I love most about these grains, as opposed to rice, is their inherent nutty flavor (like in my bulgur-asparagus recipe) and toothy texture.
This soup has a nice comfort food feel with onions, carrots, sweet potato and lentils with the added kamut grains for a unique chewiness. Kamut can take some time to cook, and the package I have suggests soaking them overnight.
- 1 cup raw kamut (soaked overnight and drained)
- 1 cup brown or green lentils, washed
- 1 bay leaf
- 1 medium onion, chopped
- 1 celery stalk, chopped
- 1 carrot, chopped
- 3 cloves garlic, crushed
- 2 tsp ground cumin
- 1 tsp ground black pepper
- 1 medium sweet potato, peeled and 1/2″ diced
- 1/8 cup dry white wine
- 15 oz can of chopped tomatoes
- 1/4 cup green onions/celery leaves/parsley for garnish
- Bring 4 cups of water to a boil, add the kamut and bay leaf and simmer for 10 minutes, then add the lentils. When both the kamut and lentils are tender (after about an additional 20 minutes) remove from the heat and set aside.
- While the lentils and kamut are simmering, bring some oil in a dutch oven over medium heat and add the onion, celery, carrot and garlic. Season with some salt and cook. Meanwhile, peel and chop the sweet potato. After about 15 minutes, add the ground cumin, black pepper and sweet potato; cover; and cook until the potato is just able to be pierced by a fork.
- Boost the heat on the veggies to high, deglaze with the wine for about 30 seconds, then add the tomatoes and 1-2 cups of vegetable stock.
- Bring to a boil and add the cooked farro and lentils (and any additional cooking water left over). Simmer until the sweet potatoes are soft.
- Serve in a soup bowl and garnish with parsley, celery leaves and/or green onions.