Winter Lentil Soup | Real Simple Recipes

I really want to try this recipe soon. It's a new way for me to mix in a few things I love to try to eat. What do you think?

Serves 6| Hands-On Time: 20m| Total Time: 1hr 00m


1  tablespoon  olive oil

4  leeks (white and light green parts), cut into 1/4-inch-thick half-moons

1  28-ounce can whole tomatoes, drained

2  sweet potatoes, peeled and cut into 1/2-inch pieces

1  bunch kale, thick stems removed and leaves cut into 1/2-inch-wide strips

1/2  cup  brown lentils

1  tablespoon  fresh thyme

Kosher salt and black pepper

1/4  cup  grated Parmesan (1 ounce; optional)


Heat the oil in a large saucepan or Dutch oven over medium heat. Add the leeks and cook, stirring occasionally, until they begin to soften, 3 to 4 minutes. Add the tomatoes and cook, breaking them up with a spoon, for 5 minutes.

Add 6 cups water and bring to a boil. Stir in the sweet potatoes, kale, lentils, thyme, 1 ½ teaspoons salt, and ¼ teaspoon pepper. Simmer until the lentils are tender, 25 to 30 minutes.

Spoon into bowls and top with the Parmesan, if using.

via Winter Lentil Soup | Real Simple Recipes.