INGREDIENTS
2 tablespoons extra-virgin olive oil (EVOO)
1 large baking potato, peeled and chopped
2 carrots, peeled and grated
1 onion, chopped
3 to 4 cloves garlic, grated or finely chopped
2 to 3 sprigs fresh rosemary
1 bay leaf
1 teaspoon sweet smoked paprika
1 teaspoon ground cumin
1 teaspoon crushed red pepper
1/2 teaspoon ground allspice
Salt and black pepper
1 1/2 cups dried lentils
2 32-ounce containers (2 quarts) vegetable broth
One 14.5-ounce can fire-roasted diced tomatoes
1 small can mexi-corn
1 roasted red bell pepper
1 bunch kale, stemmed and chopped (about 4 cups)
Crusty bread or rolls, for serving (I used a potato rosemary...yumm)
DIRECTIONS
1. In a large, heavy pot, heat the EVOO , 2 turns of the pan, over medium-high heat. Add the potato, carrots, corn, bell pepper, onion and garlic. Season with the rosemary sprigs, bay leaf, paprika, crushed red pepper, allspice and salt and black pepper to taste; cook until the vegetables are softened, 7 to 8 minutes.
2. Stir in the lentils, vegetable broth and tomatoes and bring to a boil. Lower the heat, stir in the kale and simmer until the lentils are tender, about 30 minutes. Discard the bay leaf and rosemary sprigs. Serve the stoup with the crusty bread.
NOTE: If you watch Rachel Ray, a stoup is a mix between a soup and a stew. This will turn out very thick. You can add small amounts of water during cooking if it appears to thicken too much.
