If there's one thing I never tire of, it's soup. Luckily, my kids are almost always on board and my husband kindly doesn't complain when we're having yet another soup for dinner. This one is healthy and delicious and definitely hit the spot for me!
Winter Vegetable Lentil Soup
(adapted from Real Simple)
1 tablespoon olive oil
3 leeks (white and light green parts), cut into 1/4 inch thick halves
1 (28 oz) can whole tomatoes
6 cups water
1 large sweet potato, peeled and cut into 1 inch pieces
1 bunch kale, thick stem removed and leaves cut into 1/2 inch wide strips
1/2 cup lentils, sorted
1 teaspoon dried thyme
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1/4 cup grated parmesan cheese
1) In a large saucepan, heat oil over medium heat. Add the leeks and cook, stirring occasionally, until they begin to soften, about 3-4 minutes. Add the tomatoes and cook for 5 minutes, breaking them up with a spoon.
2) Add six cups water and bring to a boil. Stir in the sweet potatoes, kale, lentils, thyme, salt, and pepper.
3) Simmer until the potatoes and lentils are tender, about 25 to 30 minutes. Adjust seasoning, if needed. Serve into bowls and garnish with parmesan cheese. Enjoy!