Three of my favorite words to hear in the kitchen:
Can I help?
Kids who help prepare meals make healthier food choices and are more likely to eat the meals they help cook. One soup-eating assistant pitched in on this project. Together we tore radish greens at the kitchen table. In a large bowl we scrubbed sweet potatoes, and then chopped them with safety crinkly cutters. When steps are not safe for little ones, playing with lentils in a muffin pan feels like helping too.
Of course there’s also taste-testing, and I’m grateful for the honest feedback. The first pass at this recipe used Italian chicken sausage, and it turned out waaay too spicy for sensitive taste buds. This kid-friendly version is made with apple chicken sausage—sweet!
Four more awesome words in the kitchen:
Can I try some?
- 1 TBSP avocado oil
- ¾ lb sweet apple chicken sausage, casing removed, crumbled
- 2 cloves garlic, chopped
- 6 c low sodium chicken broth
- 1 c dry french lentils, sorted and rinsed
- 1½ lb sweet potatoes, chopped into ½-inch pieces
- Optional: 1 bunch radish greens, stemmed and torn
- Salt and pepper to taste
Heat oil in a large pot over medium heat. Add sausage crumble and cook until browned, about 10 minutes. Stir in garlic, cook about 30 seconds more, until fragrant. Add broth, lentils, and sweet potatoes to the pot, bring to a boil, partially covered.
Reduce heat and simmer, stirring occasionally, for 20 minutes, until lentils and sweet potatoes are tender. Season with salt and pepper to taste.
Bonus: Stir in radish greens when soup has simmered for 15 minutes, then continue with instructions above.