yesterday when i flew back from san francisco, i found michigan in full-fledged christmas mode. its as though kalamazoo has been tucked into a big snow globe–giant snowflakes have been drifting out of the sky all day–and its really beautiful.

even though i haven’t quite adjusted to the colder weather or made it out for a walk, i wanted to take a few pictures of the snow outside the window when i woke up this morning. this post is for jon.. i can’t wait for christmas.

 

kale + lentil soup

4 leeks

2 sweet potatoes, peeled & cut in 1/2 inch dice

1 bunch of kale (i used the curly variety, but would recommend lacinato if you can find it)

1 T. olive oil

28 oz. can diced tomatoes

1 12 oz. can tomato puree

6 cups chicken broth

1/2 cup lentils (brown or red)

1 tsp. fresh thyme leaves

10 fresh basil leaves

1/2 tsp. roasted red pepper flakes

kosher salt & black pepper, to taste

start with the leeks–cut off the dark green portion and the root end, then cut them in half lengthwise, into a half-moon shape. cut into 1/2 inch pieces. rinse and dry to make sure all of the dirt is gone. remove the stems from the kale, and chop into strips. heat the olive oil in a large saucepan, and saute the leeks for 3 minutes. add the diced tomatoes, and cook for 5 more minutes. then add the chicken broth and bring it to a boil. once boiling, add the remaining ingredients, season, and stir together. allow the lentils to cook until tender, at least 30 minutes. serve with parmesan cheese if you like.

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