Winter Lentil Soup

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Photo by Kana Okada
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  • Serves 6
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 226 calories
    • Calories 21 calories from fat
    • Fat 4 g
    • Sat Fat 1 g
    • Cholesterol 3 mg
    • Sodium 799 mg
    • Protein 12 g
    • Carbohydrate 38 g
    • Fiber 7 g
  • February 2006

Ingredients

  1. Check 1tablespoon olive oil
  2. Check 4 leeks (white and light green parts), cut into 1/4-inch-thick half-moons
  3. Check 1 28-ounce can whole tomatoes, drained
  4. Check 2 sweet potatoes, peeled and cut into 1/2-inch pieces
  5. Check 1 bunch kale, thick stems removed and leaves cut into 1/2-inch-wide strips
  6. Check 1/2cup brown lentils
  7. Check 1tablespoon fresh thyme
  8. Check Kosher salt and black pepper
  9. Check 1/4cup grated Parmesan (1 ounce; optional)

Directions

  1. 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.
  2. 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.
  3. Spoon into bowls and top with the Parmesan, if using.