Week 15 -- Peanut Butter Soup

A few years ago, when I was knew to cooking collards and looking for ideas of what to do with them, someone suggested peanut butter soup.  I looked up recipes, but they all involved a LOT of peanut butter.  Now, don't get me wrong, I love peanut butter, but it's high in saturated fat, and a little goes a long way.

By the way, when buying peanut butter, always make sure to get a brand that is just peanuts.  There shouldn't be any other ingredients, especially no added oil.  There's enough oil in peanut butter already!

When I started playing with this recipe, I wanted to thicken the soup while cutting the peanut butter, so I replaced most of it with red lentils.  They cook quickly and thicken soups nicely.

Also, I don't need to post the same photo of how to roll and slice collards, do I?  You've got that technique down by now.  If not, check out an earlier soup recipe like Turkish Soup or Butternut Spice.

Don't forget -- cut your ginger against the grain first!

Add the tomatoes near the very end so they stay firm.  It smells fantastic.

Yummy!

Peanut Butter Soup

1 red onion
3 cloves garlic
1 inch ginger
1 lb red lentils
8 cups water
1 bunch collards (about 1/2 lb)
1/2 tsp red pepper flakes
1 tsp turmeric
black pepper
1/3 - 1/2 cup peanut butter
4 tomatoes, diced
1 Tbsp lemon juice

1.  In a large soup pot, saute the onion in a little water.  When soft, add the garlic and ginger.  Cook another few minutes until fragrant.
2.  Add lentils and water.  Cook until tender (about 10-15 minutes).
3.  Remove stems from collards.  Cut collards into thin strips.  Add to soup with red pepper flakes.
4.  Add turmeric, black pepper, and peanut butter.  Turn off the heat and add the tomatoes and lemon juice.

Makes about 6 servings.