Winter Lentil Soup

Yield: ~6 servings

As the days get chillier and shorter, treat yourself to a bowl of this hearty, nutritious Winter Lentil Soup. Lentils provide fiber, folate and protein; kale is packed with vitamins, calcium and phytochemicals; and sweet potatoes are a great source of beta-carotene (vitamin A).

Ingredients

• bowl of lentil soup on a wooden background
• 4 leeks, white and light green parts only
• 1 bunch kale
• 1 tablespoon olive oil
• 1 28-ounce can/box whole tomatoes, drained
• 6 cups water
• 2 sweet potatoes, peeled and cut into a ½-inch dice
• 1 cup brown lentils
• 1 tablespoon fresh thyme leaves
• 2 teaspoons kosher salt
• ¼ teaspoon black pepper
• 12 fresh basil leaves (optional)
• ¼ cup (1-ounce) grated Parmesan (optional)

Method

1. Slice each leek in half lengthwise, and then slice each half into ¼-inch-thick half-moons (about 2 cups). Place in a large bowl of cold water and swish to remove any grit. Drain and pat dry.
2. Remove the stems from kale. Stack leaves on top of one another and slice crosswise into ½-inch-wide strips; you’ll need 3 cups.  
3. 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 a boil. Stir in kale, sweet potatoes, lentils, thyme, salt, pepper, and basil (if using). Simmer until lentils are tender, about 30 to 45 minutes.
4. Spoon the soup into individual bowls. Sprinkle with parmesan cheese (if using).

Adapted from Real Simple Magazine recipe