Lentil Soup

Great for a cold Winter’s Day!  Legumes, sweet potatoes, and kale make this soup really good for you, too!

1 Tbsp. olive oil

4 leeks, white and light green parts, cut into ¼ in. thick half-moons

1-28 oz. can diced tomatoes, undrained

2 sweet potatoes, peeled and cut into ½-inch pieces

1 bunch kale, thick stems removed and leaves cut into ½-inch-wide strips

½ cup brown lentils

1 Tbsp. fresh thyme

Sea salt and black pepper

¼ cup grated Parmesan cheese, optional

Heat the oil in a Dutch oven.  Add the leeks and cook, stirring occasionally, until they begin to soften (3-4 min.).  Add the tomatoes and cook, stirring, for 5 minutes.

Add 6 cups water and bring to a boil.  Stir in the sweet potatoes, kale, lentils, thyme, 1 ½ tsp. salt, and ¼ tsp pepper.  Simmer until the lentils are tender, 25-30 minutes.  Top with Parmesan for serving, if desired.

You can substitute green, red, or yellow lentils for the brown.

Enjoy!

Nurse Anne