Lentil Potato Stew

It seems that fall is here to stay. And by that I mean it will promptly turn into a week of winter followed by 80 degree temperatures for one last afternoon at the beach. Chicago Park District, your flimsy little beachfront fences aren't fooling anybody. But at any rate, it's soup weather, which I'm happy about, because I love soups! So if you do too, get excited because there are about to be a lot more of them coming to the blog.

Lentil Potato Stew (serves 4)

4 cloves garlic

1 medium yellow onion

2 russet potatoes

4 cups vegetable broth, divided

1 cup green lentils (they look brown)

1 1/4 tsp. sea salt (plus additional)

3/4 tsp. black pepper (plus additional)

1 tsp. coriander

3/4 tsp. cumin

1/2 tsp. turmeric

1/4 tsp. chipotle chile

3/4 tsp. paprika

Canola oil

Lemon quarters (for serving)

Preheat the oven to 400 F. Peel the potatoes if you want (otherwise wash them thoroughly) and cut into 1/2 inch chunks. Microwave them for a few minutes to make them easier to cut if needed. Spread on a baking tray and drizzle liberally with canola oil. Sprinkle with the additional salt and pepper and mix with your hands. Put the potatoes in the oven for however long it takes you to prepare the next part of the soup.

Mince the garlic and onion (a food processor is wonderful for this if you have one). Heat a generous drizzle of canola oil in a large pot over medium heat and saute the onions and garlic until the onions become translucent, about 10 minutes.

Add 3 cups of the veggie broth, the potatoes, and the lentils to the pot. Bring to a boil, then reduce to a simmer. Cover and simmer for 30 minutes.

Using an immersion blender, pulse the soup a few times so it becomes partially blended. If you don't have an immersion blender, transfer 2-3 cups of the soup to a regular blender and blend, then returning to the pot. Add in the remaining cup of broth and all of the seasonings. Stir and simmer, covered, for an additional 10 minutes. Taste the lentils for doneness, they may need some extra time.

Stir in fresh squeezed lemon juice before serving.