Lentil Soup

 

Ingredients

1 tbsp olive oil

 

4 leeks (white and light green parts), cut into 1/4-inch-thick half-moons

 

1 28-ounce can whole tomatoes, drained

 

2 sweet potatoes, peeled and cut into 1/2-inch pieces

 

1 bunch kale, thick stems removed and leaves cut into 1/2-inch-wide strips

 

½ cup brown lentils OR can use any lentils of your choice

 

1 tbsp fresh thyme

 

Kosher salt and black pepper

 

¼ cup grated Parmesan (1 ounce; optional)

 

Directions

Heat the oil in a large saucepan or Dutch oven over medium heat. Add the leeks and cook, stirring occasionally, until they begin to soften, 3 to 4 minutes. Add the tomatoes and cook, breaking them up with a spoon, for 5 minutes.

Add 6 cups water and bring to a boil. Stir in the sweet potatoes, kale, lentils, thyme, 1 ½ teaspoons salt, and ¼ teaspoon pepper. Simmer until the lentils are tender, 25 to 30 minutes.

Spoon into bowls and top with the Parmesan, if using. 

 

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