Smoky Sweet Potato and Red Lentil Chowder

Ingredients

• 1 tbsp Olive oil
• 1 small Yellow onion, diced
• 2 cloves Garlic, minced
• 2 tbsp Salted Perfection Raleigh Select Blend
• 1 large Sweet potato, peeled and cut into 1/2-inch cubes
• 1/2 cup Dried red lentils, rinsed thoroughly
• 3 cups Vegetable or chicken stock (certified gluten-free)
• 1 cup Chopped collard greens or kale (stems removed)
• 1/2 Lemon, juiced

Instructions

1. Place a heavy-bottomed pot over medium heat and add the olive oil. Once the oil shimmers, add the diced onion. Cook for 4 to 5 minutes until translucent, allowing the cell walls to break down and release their sugars.
2. Stir in the minced garlic and the Salted Perfection Raleigh Select Blend. We are blooming the spices here because many flavor compounds, especially in cumin and paprika, are lipophilic (fat-soluble). Cooking them in oil amplifies their potency before any liquid is added.
3. Add the cubed sweet potato and rinsed red lentils to the pot. Stir well to coat everything in the spiced oil.
4. Pour in the gluten-free stock. Increase the heat to bring the mixture to a boil, then reduce to a steady simmer. Cover the pot slightly.
5. Cook for approximately 20 minutes. You want the sweet potatoes to be tender and the red lentils to have completely disintegrated. This breakdown creates the soup's body.
6. Remove the lid and stir in the chopped greens. Let them simmer for 3 to 4 minutes until tender but still vibrant green.
7. Remove the pot from the heat. Stir in the fresh lemon juice immediately. This hit of acid brightens the heavy starch profile and cuts through the smoky notes.
8. Taste and adjust seasoning if necessary, then serve hot. DUNZO!