Go Back
Print

Winter Lentil Soup

Ingredients

  • 4 leeks white and light green parts only
  • 1 bunch kale (3 cups)
  • 1 tablespoon olive oil
  • 1 28- ounce can whole tomatoes drained
  • 6 cups water
  • 2 sweet potatoes peeled and cut into 1/2 inch dice
  • 1/2 cup brown lentils
  • 1 tablespoon fresh thyme leaves
  • 2 teaspoons kosher salt
  • 1/4 teaspoon black pepper
  • 12 fresh basil leaves optional
  • 1/4 cup 1 ounce grated Parmesan (optional)

Instructions

  1. Slice each leek in half lengthwise, then slice each half into 1/4 inch-thick half moons (about 2 cups). Place in a large bowl of cold water and swish to remove any grit. Drain and pat dry. 

  2. Remove the stems from the kale. Stack the leaves and slice crosswise into 1/2 inch-wide strips; you'll need 3 cups.

  3. Heat the oil in a saucepan over medium heat. Add the leeks and cook 3 minutes. Add the tomatoes and cook, breaking them up with a spoon, for 5 minutes.

  4. Add water and bring to a boil. Stir in the kale, sweet potatoes, lentils, thyme, salt, pepper, and basil (if using). Simmer until lentils are tender, about 30 minutes.

  5. Top with Parmesan, if using, before serving.