WINTER LENTIL SOUP

WINTER LENTIL SOUP image

Yield 6 bowls

Number Of Ingredients 12

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4 leeks, white and light green pars only
1 bunch kale
1 tbsp olive oil
1 28-ounce can whole tomatoes, drained
6 cups water
2 sweet potatoes, peeled and cut into a 1/2-inch dice
1/2 cup brown lentils
1 tbsp fresh thyme leaves
2 tsp kosher salt
1/4 tsp black pepper
12 fresh basil leaves
1/4 c grated parmesan

Steps:

Slice each leek in half lengthwise, then slice each half into 1/4-inch think half moons (about 2 c). Place in a large bowl of cold water and swish to remove any grit. Drain and pat dry. Remove the stems from the kale. Stack the leaves on top of one another and slice them crosswise into 1/2-inch wide strips; you'll need 3 cups. Heat the oil in a saucepan over medium heat. Add the leeks and cook for 3 minutes. Add the tomatoes and cook, breaking them up with a spoon, for 5 minutes. Add the water and bring to a boil. Stir in the kale, sweet potatoes, lentils, thyme, salt, pepper, and basil (if using). Simmer until the lentils are tender, about 30 minutes. Spoon into individual bowls. Sprinkle with the parmesan.