Hardy Lentil Soup
4 leeks, white and light green parts only
1 bunch kale
1 Tbl olive oil
1 28-oz can whole tomatoes, drained
6 cups water
2 sweet potatoes, peeled and cut into 1/2" dice
1/2 cup brown lentils
1 Tbl fresh thyme leaves
2 tsps salt
1/4 teaspoon black pepper
12 fresh basil leaves
1/4 cup (1 oz) grated Parmesan cheese
Slice each leek in half lengthwise, then slice each half into 1/4" thick half-moons (about 2 cups). Place in a large bowl of cold water and swish to remove any grit. Drain and pat dry.
Remove stems from kale. Stack leaves on top of one another and slice crosswise into 1/2" wide strips; about 3 cups.
Heat oil in a saucepan over medium heat. Add leeks and cook for 3 minutes. Add tomatoes and cook, breaking them up with a spoon, for 5 minutes. Add water and bring to boil. Stir in kale, sweet potatoes, lentils, thyme, salt, pepper and basil. Simmer until lentils are tender, about 30 minutes. Spoon into individual bowls and top with Parmesan cheese.
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