This 30-minute vegetarian-friendly soup is an easy, healthy dinner. It’s a welcome time-out meal that brims with nutrient-rich ingredients and warms on a cool fall evening. Inspired by the Southwest with sweet potato, cumin and chile heat, it relies on sturdy protein-rich lentils for heft and body.

The soup comes together quickly, which helps to preserve the texture of the ingredients. The vegetables are simply cooked until al dente, and the lentils are cooked until tender without turning to mush. Ripped kale leaves are swirled into the soup right before serving, allowing for just enough time to soften and brighten without dulling in color or flavor.

Sweet Potato, Kale and Lentil Stew

Active time: 30 minutes

Total time: 30 minutes

Yield: Serves 4 to 6

1 tablespoon olive oil

1 medium yellow onion, chopped

1 medium sweet potato, peeled and diced

1 carrot, diced

1 poblano pepper, seeded and diced

1 jalapeno pepper, seeded and finely chopped

1 teaspoon kosher salt, or more to taste

2 large plum tomatoes, coarsely chopped

1 cup brown lentils, rinsed

1 large garlic clove, minced

1 teaspoon ground cumin

1 teaspoon sweet paprika

1/2 teaspoon dried thyme

1 bay leaf

4 cups vegetable stock (or chicken stock, for nonvegetarian option)

1/3 cup full-bodied red wine

2 tablespoons balsamic vinegar

1/2 teaspoon freshly ground black pepper

2 cups torn Tuscan or curly green kale leaves

Heat the oil in a large pot over medium heat. Add the onion, sweet potato, peppers and carrot and season with the salt. Saute for 2 to 3 minutes to coat the vegetables and let them brighten in color.

Stir in the tomatoes, lentils, garlic, cumin, paprika, thyme and bay leaf and continue to saute for about 2 minutes more to toast the lentils and spices.

Add the stock and wine. There should be enough liquid to generously cover the vegetables. Add more stock or water if not.

Bring the soup to a simmer and cook over medium-low heat, partially covered, until the vegetables and lentils are tender but not mushy, about 25 minutes, stirring occasionally. If the soup is too thick, thin with additional stock or water. Stir in the balsamic vinegar and black pepper and taste for seasoning. Add more salt if needed.

Before serving, stir in the kale leaves and simmer until bright in color and wilted, about 1 minute. Ladle into bowls and serve immediately.

581-7500

CAPTIONS AND CREDITS

Caption 01: Photo by Lynda Balslev for TasteFood

The sauce for this meatloaf does double duty as a glaze and a flavoring agent for the meat.

It’s purposely savory and tangy, erring on the side of a less-sweet meatloaf while driving flavor and spice into the meat. A combination of beef and pork mirrors a classic Italian meatball, but feel free to switch the meat ratios to your preference. You can also replace the beef and pork with turkey -- preferably dark meat if possible. Light turkey meat is less flavorful.

The key to a light and moist meatloaf (besides the meat) is to not overwork the meat when combining the ingredients. Use your hands or a paddle attachment on an electric mixer on low speed. When forming the meatloaf, you can spread it in a loaf pan, but I prefer to use a large baking dish or baking sheet. This exposes the surface so the edges will crisp.

Chipotle Meatloaf

Active time: 20 minutes

Total time: 1 hour and 20 minutes

Yield: Serves 4 to 6

Glaze:

1 cup ketchup

2 tablespoons dark brown sugar

2 tablespoons apple cider vinegar

1 tablespoon Dijon mustard

1 canned chipotle in adobo sauce, minced, plus 2 teaspoons adobo sauce

2 teaspoons Worcestershire sauce

1 teaspoon garlic powder

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 1/2 pounds ground beef chuck

8 ounces ground pork

3 garlic cloves, grated

2 large eggs, lightly whisked

1 cup finely diced cheddar cheese

3/4 cup panko breadcrumbs

1 small yellow onion, finely chopped

1 1/2 teaspoons kosher salt

2 teaspoons Worcestershire sauce

1 teaspoon ground cumin

1/2 teaspoon smoked paprika

1/2 teaspoon chipotle chili powder

1/2 teaspoon dried oregano

1/2 teaspoon freshly ground black pepper

Chopped fresh cilantro leaves for garnish

Heat the oven to 350 degrees.

Combine the sauce ingredients in a bowl and whisk to blend.

Combine the meatloaf ingredients and 2 tablespoons of the sauce in a large bowl. Using your hands, mix the ingredients to thoroughly combine without overworking the meat.

Shape the meat into a loaf about 9 inches long and 5 inches wide. Place the loaf in the center of a baking dish or on a rimmed baking sheet lined with foil or parchment.

Transfer to the oven and cook the meatloaf for 45 minutes. Brush with some of the sauce, then continue to cook until the center of the meat registers 160 degrees with a meat thermometer, about 15 minutes more.

Remove the meatloaf from the oven. Tent with foil and let rest for 10 to 15 minutes. Transfer to a serving platter. Baste with additional sauce and garnish with cilantro. Slice and serve with any remaining sauce on the side.

581-7500

CAPTIONS AND CREDITS

Caption 01: Photo by Lynda Balslev for TasteFood

You might call this recipe a two-fer. It’s not just about the roasted delicata squash. It’s also about the smear of labneh that accompanies it.

Delicata is a small, oblong winter squash with green and yellow striated skin. The skin is edible (and nutrient-rich), so there’s no need to peel it. Delicata cooks quickly, and roasting is an easy method that amplifies its sweet and creamy flavor. Halve the squash lengthwise or slice into thin rings or half-moons to roast.

Labneh is a soft cheese made from strained cultured dairy products, such as yogurt and kefir. It’s a tangy, creamy Middle Eastern staple that is often used as a dip and spread. It’s also packed with probiotics and nutrients such as calcium and vitamin A.

In this recipe, labneh provides a luxurious swipe for the roasted squash. The labneh is infused with preserved lemons and za’atar (a Middle Eastern spice mix), which bring salty, citrusy zing to the creamy labneh. Preserved lemons are lemons that are salted and brined in their own juice. The brining process softens their skin, which you can eat. When buying preserved lemons, save the juices in the jar to use as a flavor booster. A final shower of pistachios and lemon zest dresses up the finished dish.

You can purchase labneh, preserved lemons and za’atar in well-stocked markets or specialty stores. You can also make your own labneh; a recipe is provided below.

Roasted Delicata Squash With Labneh

Active time: 10 minutes

Total time: 35 minutes

Yield: Serves 4

Squash:

2 medium delicata squash, sliced crosswise in 1/2-inch-thick rings, seeds removed

1 tablespoon olive oil

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Labneh:

1 cup prepared labneh (recipe below)

1/2 preserved lemon, pulp removed, skin finely diced, divided

1 small garlic clove, grated or minced

2 teaspoons jarred preserved lemon juice (or fresh lemon juice)

1/2 teaspoon za’atar

Garnishes:

Chopped fresh mint, chopped pistachios, finely grated lemon zest

Heat the oven to 400 degrees.

Place the squash in a bowl. Drizzle with the oil and spices and toss to coat.

Spread the squash in one layer on a rimmed baking sheet lined with parchment paper. Roast in the oven until tender and charred in spots, about 25 minutes, flipping the squash once.

While the squash roasts, scoop the labneh into a bowl. Add half of the preserved lemon skin, the garlic, lemon juice and za’atar and stir to combine. Taste for seasoning.

To serve, smear the labneh on a serving platter or individual serving plates. Arrange the squash over the labneh. Garnish with the remaining chopped lemon skin, mint, pistachios and lemon zest.

Labneh

Active time: 5 minutes

Total time: 5 minutes plus draining time

Yield: Makes about 2 cups

4 cups whole milk plain yogurt

1/2 teaspoon kosher salt

Mix the yogurt and the salt in a bowl. Line a sieve with cheesecloth and place over a bowl, with space between the bottom of the sieve and the bowl to separate any drained liquid. Place the yogurt in the cheesecloth. Cover the sieve and refrigerate for 24 hours. Remove the labneh from the cheesecloth and transfer to a glass container. Store in the refrigerator for up to one week.

581-7500

CAPTIONS AND CREDITS

Caption 01: Photo by Lynda Balslev for TasteFood