VEGETARIAN WINTER LENTIL SOUP
The original version of this lentil soup comes from a recent issue of Real Simple Magazine. I made some changes to enhance the taste of the soup.
Provided by William Uncle Bill
Categories Yam/Sweet Potato
Time 57m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Slice each leek in half lengthwise, then slice each half into 4 sections.
- Chop leeks into small pieces.
- Place chopped leeks into a bowl of cold water and swish around to remove any grit or soil.
- Drain well through a sieve.
- Remove stems from kale and discard.
- Stack leaves on top of one another and slice crosswise into 1/2 inch wide strips; set aside.
- In a saucepan over medium heat, heat oil.
- Add leeks and cook for 3 minutes.
- Crush tomatoes and add to the saucepan and cook for 5 minutes.
- Add vegetable broth and water and bring to boil.
- Stir in kale strips, barley, carrot slices, sweet potato cubes, brown and green lentils, thyme, salt, pepper and basil.
- Simmer until barley and lentils are tender, about 30 minutes.
- Adjust seasonings to taste.
- Spoon into individual soup bowls and sprinkle with parmesan cheese.
- This soup freezes well in zip-lok bags, or plastic containers. Omit the parmesan cheese if freezing.
Nutrition Facts : Calories 308.4, Fat 7.6, SaturatedFat 1.6, Cholesterol 4, Sodium 1438.5, Carbohydrate 50.8, Fiber 11.2, Sugar 9.9, Protein 11.9
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